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Tandoori salmon


Serves: 2
timePrep time: 10 mins
timeTotal time:
Tandoori salmon
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

Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
939Kcal
Fat
59gr
Saturates
13gr
Carbs
8gr
Sugars
7gr
Fibre
3gr
Protein
93gr
Salt
0.6gr

Joe Wicks

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

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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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