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Tandoori Salmon With Roasted Tomatoes And Chive Mash
ROBERTFINNEY941257Ingredients
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Description
Ingredients
US|METRIC
4 SERVINGS
- 1kg Maris Piper potatoes, peeled and cubed
- 3 tbsp tandoori curry paste
- 300g Natural Set Yogurt
- 4 Boneless Scottish Salmon Fillets
- 400g Cherry Vine Tomatoes
- 25g pack fresh chives, finely snipped
- 1 lemon, cut into wedges, to serve
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Directions
- Preheat the oven to 220ºC, gas mark 7. Cook the potatoes in a large pan of boiling water for 10–12 minutes until tender, then drain well.
- Meanwhile, mix together the tandoori paste and 100g of the yogurt. Spread the mixture all over the salmon then place on a parchment lined baking sheet with the tomato vines. Bake for 12-15 minutes until the salmon is cooked through.
- Mash the potatoes until smooth then beat in the remaining yogurt and chives. Divide between 4 plates and serve with the tandoori salmon, roasted tomatoes and lemon wedges.
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