If you want a quick and healthy meal, there’s not much that can compete with a salmon salad. This delicious recipe by Norwegian chef and restaurateur Chef Geir Skeie combines tandoori masala, yoghurt and mint to make a tasty Indian salad.
- 50 ml plain yoghurt
- 2 tbsps mayo
- ½ clove garlic, finely chopped
- Fresh mint
- ½ cucumber
- ½ tsp cumin
- ¼ tsp sugar
- Salt and pepper
- 150 g salmon filet
- 1 tsp tandoori masala spice mix
- ¼ red onion
- A bit of your favourite lettuce
- 6 slices cucumber
- 3 slices tomato
- 1 wrap, if you like
Shred cucumber and finely chop the mint.
Mix shredded cucumber, yoghurt, mayo, garlic, mint, cumin and sugar in a bowl, and add salt and pepper to taste.
Season salmon with tandoori masala and salt, and leave for a few minutes.
Grill on high heat on one side until cooked two thirds through.
Heat wrap, add lettuce, tomato, cucumber, dressing and salmon.
TIP: The salad is also perfect served as a wrap!
Recipe: Chef Geir Skeie / Photo: Courtesy of Pink Fish