Best 2 Actifried Tandoori Salmon With Refreshing Raita Recipes

ACTIFRIED TANDOORI SALMON WITH REFRESHING RAITA

ActiFried Tandoori Salmon with Refreshing Raita image

Tandoori-spiced salmon is Actifried for a light, flaky texture, then served with a refreshing raita featuring red onions, tomato, mint, and chiles.

Provided by T-fal Canada

Categories Salmon Fillets

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

300 grams salmon
1/2 ActiFry spoon tandoori spice powder
3 cups plain yoghurt, divided, or to taste
30 leaves fresh mint, chopped
1 teaspoon minced green chilli, or to taste
1/2 ActiFry spoon ground cumin
Salt and pepper
1 small tomato
½ red onion
½ cucumber

Steps:

Trim the salmon into 12 cubes and coat with tandoori spice powder. Chill and leave to marinate.
Blend 1/4 of the yoghurt with the mint, chilli, cumin, salt, and pepper. Refrigerate and leave to steep.
Peel the tomato. Remove the seeds and cut into small dice. Peel and finely chop the onion. Peel the cucumber. Cut lengthwise to remove the seeds easily using a small spoon, then dice.
Right before serving, cook the salmon in the ActiFry for 5 to 6 minutes, adding seasoning but no fat. During this time, mix the flavoured yoghurt with the remaining yoghurt, diced tomato, cucumber, and onion.
Pour the sauce into small glasses or soup plates and top with the salmon. The salmon will be half-cooked after 5 to 6 minutes. If you prefer it more cooked, continue for another 4 to 5 minutes.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 17.8 g, Cholesterol 61.9 mg, Fat 10 g, Fiber 1.4 g, Protein 26.5 g, SaturatedFat 3.1 g, Sodium 214.8 mg, Sugar 14.6 g

GRILLED SALMON WITH INDIAN SPICES AND RAITA

Grilled Salmon with Indian Spices and Raita image

Provided by Bon Appétit Test Kitchen

Categories Quick & Easy Yogurt Low Cal Backyard BBQ Dinner Salmon Spice Cucumber Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4-6 servings

Number Of Ingredients 14

Ingredients

1/2 cup coarsely chopped peeled fresh ginger
1/4 cup vegetable oil plus more
1 tablespoon plus 1 teaspoon garam masala
2 garlic cloves, coarsely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 2-pound center-cut piece of boneless salmon fillet, skin on
Kosher salt and freshly ground black pepper
1 cup plain whole-milk yogurt
3/4 cup finely chopped peeled, seeded cucumber
2 tablespoons finely chopped fresh cilantro, plus more for garnish
2 scallions, finely chopped
1 tablespoon fresh lime juice
Ingredient info: Garam masala, an Indian spice mixture, is available in the spice section of better supermarkets and at Indian markets.

Steps:

Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.