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Tandoori Salmon

Tandoori Salmon


Tandoori Salmon

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 homemade 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 eater.


Tandoori Salmon
Prep time
Cook time
Total time
Paleo Dinner
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. Marinade the salmon for 30 minutes in the fridge
  3. Preheat the oven to 200°C – Place the salmon in a baking tray and bake for 12-15 minutes, or until cooked through.
  4. Heat 1 tablespoon of sesame oil in a wok
  5. Add the vegetables stir-fry for 2 minutes add the garlic and ginger and stir-fry for another 2-3 minutes.
  6. Remove the vegetables from the wok and sprinkle over sesame seeds, salt and pepper
  7. Divide the vegetables on plates and top with Salmon.
  8. Season with Salt and pepper
  9. Enjoy : )


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