Marinaded Salmon - In tandoori spiced yogurt

I love Indian food, but sadly whenever I've been to restaurants or wanted a good Indian takeaway, I have struggled to find options that don't include dairy or gluten. 

I used a lactose free, plain, Greek yoghurt for this universal marinade that would work well on fish, meat or tofu depending on your tastes. You could also use plain, unsweetened soya yogurt if you are allergic to dairy. 

(Serves 2) GF, DF

Ingredients

2 raw salmon steaks, cut into large chunks
2 tbsp dairy free yogurt
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp cayenne pepper
1 tsp agave nectar

Method

1. Mix all the marinade ingredients together well.
2. Gently coat each of the salmon pieces in the marinade to cover all sides and place in an oven proof dish. 

   

3. Cover and place in the fridge for 30 minutes. 

4. Preheat the oven to 180 degrees C and cook the salmon in the dish, uncovered for 25 minutes. 

Alternatively, you could grill the salmon, which would be a quicker option, but also a messy one!

I served mine with slim rice and stir fried vegetables, with plenty of ginger, chilli and garlic. There was some marinade left over which I used as a yogurt dip on the side.