Tandoori salmon
Serves: 2
![Tandoori salmon](/uploads/media/720x770/09/4839-TandooriSalmon1120.jpg?v=1-0)
This recipe is part of Joe Wicks' The Body Coach fitness plan. Protein forms the basis of the meals – and portion sizes are large, which is offset by the high-intensity exercise in the plan. / Recipe photograph by Kris Kirkham
Tandoori salmon
Recipe by Joe Wicks
Serves: 2
See more recipes
Nutritional information (per serving)
Calories
939Kcal
Fat
59gr
Saturates
13gr
Carbs
8gr
Sugars
7gr
Fibre
3gr
Protein
93gr
Salt
0.6gr
![Joe Wicks](/uploads/media/100x100/03/6933-joe-wicls.gif?v=1-0)
Joe Wicks
Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 1 programme, and his army of followers on Instagram show just how successful it is.
See more of Joe Wicks ’s recipes
![Joe Wicks](/uploads/media/100x100/03/6933-joe-wicls.gif?v=1-0)
Joe Wicks
Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 1 programme, and his army of followers on Instagram show just how successful it is.
See more of Joe Wicks ’s recipes
Ingredients
- 8 tbsp thick Greek yogurt
- 4 tbsp ground almonds
- 2 garlic cloves, finely chopped
- 2cm root ginger, finely chopped
- 2 tsp garam masala
- 1½ tsp smoked paprika
- 4 x 175g skinless fillets of salmon (2 per serving)
- 175g mangetout
- 2 massive handfuls of baby spinach leaves
Step by step
Get ahead
The paste can be made a few hours ahead and chilled; spread over the salmon just before cooking.
- Preheat your grill to high. Tip the yogurt, ground almonds, garlic, ginger, garam masala and paprika into a bowl, along with a good amount of salt and pepper and a drizzle of water. Mix to form a thick spice paste, then smother over the salmon.
- Place the coated salmon on a baking tray and slide under the grill. Cook for 6-7 minutes, without turning. The salmon will turn a dark golden colour and catch in a couple of spots – that's absolutely fine.
- While the salmon is cooking, bring a pan of water to the boil. When it is bubbling away, add the mangetout and simmer for 45 seconds. Place the spinach in a colander. When the mangetout is ready, tip it into the colander with the spinach to drain – the hot water will wilt the spinach slightly.
- Shake any excess water from the vegetables and serve with your tandoori salmon.
Chef quote
This tandoori paste will also work well with chicken or pork – just remember they'll need to be grilled for longer to make sure they're cooked through.