Spiced crusted Salmon with Cucumber Yoghurt Salad

A beautifully light and flavoursome dish which is simple to make, refreshing and well balanced textures make this dish fantastic for any occasion. The salmon is moist and succulent in a sweet & spiced crust. The cucumber yoghurt adds a cool refreshing touch to the palate

Cooking Time  30 minutes

Serves 4

Ingredients

• NZ Fresh salmon                   4 x 100-150g portions
• Tomato & Tamarind Paste     2-3 tablespoons
• Chickpea flour                       15-20 grams
• Salt                                         2 teaspoons
• Vegetable oil                          150 mls

Salad Ingredients   

• Plain yoghurt                                                        200mls
• Cucumbers Small (Peeled, seeded  & diced)    2
• Red onion Small (diced)                                     1
• Mint & coriander leaves (chopped)                     ¼ cup
• Green tea noodles (optional)                              1 packet
• Lemon Juice                                                       2 tablespoons
• Olive oil                                                               2 tablespoons

Method

1. Mix all salad ingredients in bowl set aside.
2. Drench salmon portions in chickpea flour & sprinkle with salt, coat salmon thoroughly with tomato & tamarind paste to from a crust.
3. Heat oil in a frying pan and cook the fish for 3 mins or until the fish pale pink.  Turn fish over and cook on other side for 2 mins.  The fish should be rare in the middle.
4. Serve with cucumber salad & green tea noodles, tossed with lemon and olive oil.