Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust has an amazing taste, I think adding some herbs and bringing back the lemon juice gives it a great balance between sweet, savoury and so delicious!



A tandoori Bread Crusted Salmon makes an easy and tasty meal for your family

Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust

Plating food is an abstract work of art. If you practice it, you will love it more than cooking. In modern cookery, chefs are building intricate masterpieces of colour and texture that sprawl across the plate in pristine decadence. Chefs, if you have never tried yourself try it; it’s not hard as you think. Few tips can change the whole appearance of the plate. 



Always plan yourself before you do the plating. Imagine your plate, and in a piece of paper do your outline how you want the plate to be. Always bear in mind your main meal should stand out from the accompaniments and garnishes. Think yourself your plate as a garden, the main course as a monument and the garnishes the flowers around. Your plate will be outstanding.

A tandoori Bread Crusted Salmon makes an easy and tasty meal for your family

Here on this plate, I have used few greens to highlight my salmon (spinach and parsley)

About Kerala: 

I am from the land of coconuts, Kerala, a southern state of India. We can’t live without coconuts; it will appear in breakfast, lunch and dinner tables on different forms. We like to make curries with lots of coconut and coconut oil. On the whole, we love coconuts!!





So please, indulge yourself and give this recipe a try, share with your friends and make it a staple in your home.

The ingredient that makes this better than the normal, in this salmon recipe is grated coconut. Yes, the addition makes this recipe all the more luscious and tasty. However, since coconut has more of a sweet taste, I think adding some herbs and bringing back the lemon juice gives it a great balance between sweet, savoury and so delicious!!

A tandoori Bread Crusted Salmon makes an easy and tasty meal for your family

Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust instructions to cook.

Prep time – 5 mins
Cook time – 25 mins
Total time- 30 mins
Serves: 2 servings

Ingredients for Tandoori Salmon

  • 2 Salmon Fillets – 2
  • Grated coconut – 1½ tablespoons
  • Lemon juice – 2 tablespoon
  • Salt – to taste
  • Black Pepper – to taste
  • Tandoori powder – 1 1/2 teaspoon
  • Yoghurt – 2 teaspoons
  • ginger garlic paste – 1 teaspoon
  • Parsley – 1/2 tablespoon
  • Coriander leaves – ½ teaspoon
  • Coconut Oil – ½ tablespoon of
  • Fresh grated white bread – 2 slices (crust off)
  • Olive oil- 2 tablespoons

Method to cook Tandoori Salmon

  1. Make a paste with tandoori powder, salt, pepper, ginger garlic paste, yogurt, lemon juice and spread the mixture all over the salmon.
  2. Leave in the refrigerator to marinate for half an hour.
  3. Mix coconut powder, fresh grated white bread, salt, pepper, chopped parsley, chopped coriander and olive oil together in a tiny dish or bowl. I used a bowl, so really whatever works for you. It should resemble a crumbly, wet mixture. ( If you don’t like coconut, eliminate it)
  4. Coat the mix on top of the salmon. It sort of sticks to the salmon but it can’t defy gravity, so maybe don’t try to rub it on the sides
  5. Place it on a baking sheet and pop it in the oven at 160 C for 20 mins.
  6. Plate up Tandoori Salmon and enjoy!!
 
 

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Regards,
Sumith.

A tandoori Bread Crusted Salmon makes an easy and tasty meal for your family

tandoori bread crusted Salmon
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Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust


Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust has an amazing taste, I think adding some herbs and bringing back the lemon juice gives it a great balance between sweet, savoury and so delicious!



Course Main Course
Cuisine Fusion, Indian
Keyword Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 763kcal
Author Sumith Babu

Ingredients

  • 2 salmon fillets
  • 1/2 cup grated coconut
  • 2 tbsp lemon juice
  • 1 1/2 tbsp tandoori powder
  • 2 tsp yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh coriander leaves chopped
  • 2 tbsp coconut oil
  • 1/2 cup fresh bread crumbs
  • 2 tbsp olive oil
  • black pepper to taste
  • salt to taste

Instructions

  • Make a paste with tandoori powder, salt, pepper, ginger garlic paste, yogurt, lemon juice and spread the mixture all over the salmon. Leave in the refrigerator to marinate for half an hour.



  • Mix coconut powder, fresh grated white bread, salt, pepper, chopped parsley, chopped coriander and olive oil together in a tiny dish or bowl. I used a bowl, so really whatever works for you. It should resemble a crumbly, wet mixture. ( If you don’t like coconut, eliminate it)



  • Coat the mix on top of the salmon. It sort of sticks to the salmon but it can't defy gravity, so maybe don't try to rub it on the sides



  • Place it on a baking sheet and pop it in the oven at 160C for 20 mins.



  • Plate up Tandoori Salmon and enjoy!!



Nutrition

Calories: 763kcal | Carbohydrates: 27g | Protein: 40g | Fat: 55g | Saturated Fat: 28g | Cholesterol: 95mg | Sodium: 288mg | Potassium: 1001mg | Fiber: 7g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 8mg | Vitamin E: 2mg | Calcium: 85mg | Iron: 3mg
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