This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Ingredients:
The marinade
1/2 teaspoon of tikka tandoori spice
1/2 teaspoon of curry powder
1/2 teaspoon of dried ginger
1 /2 teaspoon of dried garlic powder
The Spice
1 teaspoon of mild curry powder
1 /2 teaspoon of dried coriander
1 /2 teaspoon of chilli powder
A pinch of turmeric
2 Large Salmon fillets
2 packs of baby gem Lettuce (picked and rinsed)
2 Avocado (peeled, destoned and quartered)
2 red peppers (cut into strips)
8 cherry tomatoes (halved)
1 bunch of spring onions (sliced)
2 sprigs of rosemary (garnish)
1 pack of chilli crackers (available in all good stores)
A drizzle of rapeseed oil
A drizzle of olive oil
Method
Preheat the oven to 180 degrees / 356 F
Gather a large bowl and mix together the marinade and spice, mix well.
Add the salmon and massage into the marinade (my secret is the longer you leave in the marinade, the better it is).
Place onto a preheated oven-proof dish. Drizzle over the rapeseed oil and cook for 10-12 minutes.
Whilst cooking, arrange the salad on a large board, plate or bowl.
Place Salmon on top and drizzle over the olive oil.
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com