Tandoor-grilled salmon with lime-leaf and spinach marinade

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Alfred Prasad's tandoor-grilled salmon recipe produces a feast for the senses. The fish is lightly marinated in lemon juice, ginger and garlic before facing a second marinade of coriander, chilli and a host of Indian spices. If you don't have a tandoor oven at home, you can use a hot grill or barbecue instead.

First published in 2015





To serve


  • Food processor or blender


Place a heavy-based pan over a medium heat and add 15ml of vegetable oil. Once the oil is hot, add the gram flour and stir constantly for 8-10 minutes to make a blonde roux, it should turn a pale-blonde brown colour. Set aside to cool
  • 15ml of vegetable oil
  • 1 tbsp of gram flour
Skin the salmon, wash under cold water and allow to drain. Pat dry with kitchen paper and cut into large chunks. Sprinkle over the salt and the juice of half a lemon, then gently rub in the ginger-garlic paste. Set aside
Wash and chop the spinach, coriander, green chillies, mint leaves and lime leaves. Place the leaves and chilli in a food processor with the remaining oil, turmeric and 3 tablespoons of lemon juice. Blitz into a paste
Add to a bowl with the roux, cumin and coriander powder. Add the salmon chunks, mix gently and leave to marinate in the fridge for 30 minutes
Cook in a tandoor, barbecue or grill, starting with a medium heat and increasing the temperature at the end to brown the edges
Serve on a bed of sliced red onion, sprinkled with the lemon juice, chaat masala and chilli

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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