Salmon with Tandoori & Pistachio Crust

This Recipe Uses:

Serves 10

Ingredients:

• 10 salmon fillets, even portions, approximately 100g each

• 100g Barker’s Professional Tandoori Paste

• 2 tbsp natural yoghurt

• 100g panko crumbs

• 50g pistachios, chopped or blended to make a chunky crumb

• 1 lime, zest and juice

• ¼ cup finely chopped parsley

Methods:

1. In a bowl mix the Barker’s Professional Tandoori Paste and yoghurt.

2. Add the crumbs, pistachio, zest and juice of lime.  Mix to resemble a soft crumb or paste.  If too dry you could add a splash of rice bran oil.

3. Lay the fillets of salmon skin side down on a baking tray lined with baking paper.

4. Coat each fillet evenly with the crumb mix and pat down lightly with wet hands.

5. Bake in a hot oven for 10 to 12 minutes or until the salmon is cooked through but not overdone.

6. Serve with a crunchy salad and extra lime wedges.