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Tandoori salmon wraps with lime yoghurt
- Step 1
Combine tandoori paste and 1/3 cup yoghurt in a small bowl. Brush to cover salmon. Zest and juice 1 lime. Whisk remaining yoghurt with zest and juice. Season. Set aside
- Step 2
Heat half of the oil in a large non-stick frying pan over medium-high heat. Cook salmon for 4 minutes each side for medium or until cooked to your liking. Remove from heat. Transfer to a plate. Loosely cover with foil and rest for 5 minutes.
- Step 3
Heat remaining oil in a large non-stick frying pan over medium-high heat. Place chapatti wraps in the pan and cook in batches for 30 minds each side or until golden brown.
- Step 4
Place 1 chapatti on each plate. Spread each with a little of the lime yoghurt. Top with spinach and cucumber, followed by a piece of salmon. Dollop with a little remaining lime yoghurt. Sprinkle with coriander. Cut remaining limes into quarters and serve with wraps.
2 tbs tandoori paste
1 cup Jalna Pot Set Greek Natural Yoghurt
2 x 300g packs Tassal Fresh Tassie Salmon, skin off
1/3 cup extra virgin olive oil
4 chapatti wraps
60g packet baby spinach leaves
2 Lebanese cucumbers, peeled into ribbons
½ bunch coriander, leaves picked