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Tandoori salmon

Tandoori Salmon with Sesame Broccolini



Tandoori Salmon


There’s so much to love about this tandoori salmon dish – the zing of fresh ginger, the earthy undertones of turmeric and the subtle sweetness of coconut milk. The salmon gets the royal treatment with this tandoori paste, which complements its soft flavour. Thanks to the coconut milk, this dish is dairy-free and as a whole is vibrant, fragrant and absolutely delicious. It’s great for the whole family and might even convert a fussy fish eater. Serve the salmon with the sesame broccolini.


Tandoori Salmon with Sesame Broccolini
Prep time
Cook time
Total time
Serves: 2
  • 2 Salmon fillets
  • ½ cup of coconut milk
  • 2 cloves of garlic
  • 1 tsp of ground ginger
  • 2 teaspoon cumin powder
  • 1 teaspoon of paprika
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • ½ lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon of salt
  • Ginger and garlic vegetables
  • 1 tablespoon of coconut oil
  • 1 bunch of broccolini
  • 1 bunch of asparagus
  • 1 handful of green beans
  • 1 garlic clove finely sliced
  • ½ teaspoon of ginger finely sliced
  • 1 tablespoon of sesame seeds
  • 1 lime
  • Salt and pepper to taste
  1. Place the coconut milk, garlic, ginger, cumin powder, paprika, turmeric, cayenne pepper, lime juice, olive oil and salt in a food processor and blend to a smooth
  2. Let the salmon marinate in the fridge for 30 minutes
  3. Preheat the oven to 200°C. Place the salmon in a baking tray and bake for 12-15 minutes.
  4. Heat 1 tablespoon of sesame oil in a wok stirfry the vegetables for 2 minutes add the garlic and ginger and stir fry for another 2-3 minutes.
  5. Remove from the wok and sprinkle over sesame seeds
  6. Season with salt and pepper
  7. Serve with salmon