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Tandoori Salmon with Biryani Vegetables and Coconut Curry Sauce

Tandoori Salmon with Biryani Vegetables and Coconut Curry Sauce

Mains

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Tandoori Salmon with Biryani Vegetables and Coconut Curry Sauce

Serving Size: 4

Prep Time: 20 Min

Cook Time: 1 h 

Total Time: 1 h 20 Min

Recipe Rating:

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The flavours of India inspire this complete meal. Delicious and savoury biryani vegetables are topped with tender salmon and rich coconut curry sauce. This meal is a terrific alternative to take out!

INGREDIENTS

For the Salmon:

4 - 6 oz (650 g) salmon fillets
2 tbsp (30 mL) Tandoori paste
½ cup Astro Original Balkan Plain 2% yogourt
1 tbsp (15 mL) chopped cilantro
1 tbsp (15 mL) minced green onions
1 lime, zest only
Course salt, to taste
Freshly ground black pepper, to taste

For the Biryani Vegetables:

2 tbsp (30 mL) vegetable oil
½ cup (125 mL) cauliflower florets
½ cup (125 mL) green beans, cut into 1 inch pieces
½ cup (125 mL) thinly sliced carrots
¼ cup (64 mL) green onions, cut into 1 inch pieces
1 tbsp (15 mL) chopped ginger
1 tbsp (15 mL) Biryani paste
¼ cup (64 mL) chopped cilantro
1 cup (250 mL) white wine
Course salt, to taste
Freshly ground black pepper, to taste

For the Coconut Curry Sauce:

1 tsp (5 mL) vegetable oil
1 tbsp (15 mL) minced onions
1 tbsp (15 mL) minced ginger
1 tsp (5 mL) turmeric powder
1 tsp (5 mL) curry powder
½ cup (125 mL) white wine
½ cup (125 mL) coconut milk
¼ cup (64 mL) Lactantia heavy cream
2 tbsp (30 mL) Lactantia unsalted butter
Course salt, to taste
Freshly ground black pepper, to taste

PREPARATION

Salmon:

  1. Preheat oven to 400°F (200°C). Place the salmon in a large bowl.
  2. 
In a small bowl mix all the remaining ingredients until smooth. Pour over salmon and gently toss until evenly coated.

  3. Place salmon on a wire rack lined baking sheet pan and transfer to the middle rack of the oven.

     4.  Roast until firm to the touch, about 8-10 minutes. Remove from heat and keep warm.

Biryani Vegetables:

  1. In a large skillet over medium heat, add the vegetable oil. Add cauliflower, beans, carrots and saute until golden brown. Add the green onions, ginger and Biryani paste. Stir until well coated and continue to cook.
  2. Add cilantro, wine and continue to cook 5 minutes. Season to taste, remove from heat and keep warm.

Coconut Curry Sauce:

  1. In a sauce pot over medium heat, saute the onions and ginger until soft.
  2. Add the turmeric and curry and continue to cook, gently toasting the spices, about 1 minute.

  3. Deglaze with white wine and reduce until dry. Add coconut milk and cream and reduce by half, remove from heat. Whisk in the butter until incorporated. Remove from heat and reserve.

To Serve:

  1. Divide Vegetable Biryani, Salmon and Coconut Sauce between four (4) plates.

NUTRITIONAL INFORMATION

Calories per serving: 536.3, Fat 31.5 grams, Cholesterol 145.6 mg, Sodium 486 mg, Carbohydrates 5.8 grams, Fibre 1.3 grams, Sugar 2.3 grams, Protein 41 grams

- Salmon is a great source of good Omega-3 fatty acids.
- One serving contains 13% of the recommended daily intake of Calcium.
- One serving contains 86.4% of the recommended daily intake of Vitamin B12.

Nutritional information is based on an average 2,000 calorie a day diet. Any product substitutions will alter the nutritional information.