Preparation time: 25 min | Portions: 2 serving
2 fresh Salmon portions, skin-off
25ml Tandoori paste
75ml natural plain yoghurt
2 small baguettes, cut down the middle
100g lettuce leaves
50ml yoghurt or mayonnaise extra
1 cucumber, shaved
1 tomato, cut into small wedges
¼ red onion, sliced finely
2 Tbsp mint leaves
1. Pre-heat oven 200°C.
2. Mix 50ml Tandoori paste and yoghurt together, and then marinate the salmon portions for 10 minutes.
3. Place marinated salmon portions onto a lined baking tray and bake in the oven for 15 minutes. Allow salmon to cool slightly and then break the salmon into flakes.
4. Spread baguette with a little bit of yoghurt; top the base with salad ingredients, cover salad with flaked Tandoori salmon, and finish with mint leaves. Replace baguette crown and serve