We look to Culinary Columnist and Executive Chef, Paul Watters to share his recipe perfect for nourishing your body with healthy nutrients and vitamins. Today he shares his mouthwatering Tandoori Salmon dish served on a baby gem salad with rosemary and prawn crackers…
The marinade
1/2 teaspoon of tikka tandoori spice
1/2 teaspoon of curry powder
1/2 teaspoon of dried ginger
1 /2 teaspoon of dried garlic powder
The Spice
1 teaspoon of mild curry powder
1 /2 teaspoon of dried coriander
1 /2 teaspoon of chilli powder
A pinch of turmeric
2 Large Salmon fillets
2 packs of baby gem Lettuce(picked and rinsed)
2 Avocado(peeled destined and quartered)
2 red peppers (cut into strips)
8 cherry tomatoes (halved)
1 bunch of spring onions (sliced)
2 sprigs of rosemary (garnish)
1 pack of chilli crackers (available in all good stores)
A drizzle of rapeseed oil
A drizzle of olive oil
The Method
First off preheat the oven to 180 degrees 356 F.
Gather a large bowl and mix the marinade and spice mix.
Next, massage the marinade into the Salmon well. (the longer you leave the Salmon in the marinade, the better it is) and place onto a preheated oven-proof dish. Drizzle over the rapeseed oil and cook for 10-12 minutes.
Whilst the Salmon cooks, arrange the Salad on a large board, plate or bowl before placing the Salmon on top.
Finally, drizzle over the olive oil, Serve & Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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