Spice up your salmon with a tandoori twist! We’re banking up more warming recipes for the colder weather ahead with our final tomato recipe. For a healthier version- don’t use the yoghurt in the mash!
1kg Maris Piper potatoes, peeled and cubed
3 tbsp tandoori curry paste
300g Onken Natural Set Yogurt
4 Waitrose Boneless Scottish Salmon Fillets
400g pack Waitrose Cherry Vine Tomatoes
25g pack fresh chives, finely snipped
1 lemon, cut into wedges, to serve
- 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.