Tandoori Salmon Naan Wrap with Mint Raita

Tandoori Salmon is a delicious alternative to other popular Tandoori dishes such as chicken, lamb or prawns. The salmon absorbs the flavour of the spices well and also holds its moisture during the high heat of ‘Tandoori’ style cooking.

Wrapping the salmon in a tasty naan bread or healthy wholemeal chapati/wrap, together with a fresh tomato and cucumber salad and mint raita creates a vibrant, healthy and nutritious meal, packed full of deliciousness. Here I have used a chilli naan for a little extra spice, but any type of flat bread or wrap will work just as well.

This Tandoori Salmon naan wrap recipe serves two people and takes just 20 mins from start to finish, including prep and cooking time.

Tandoori Salmon Naan Wrap – what you need:

2x fresh salmon fillets – skin removed.

2x heaped teaspoons of The Food Beaver Tandoori Seasoning.

2x large flat naan breads or chapatis/wraps.

2x fresh tomatoes – deseeded and finely diced.

Half a cucumber – finely diced (soft middle/seeds removed).

1x red onion – finely diced.

1x bunch fresh mint leaves – finely chopped.

5x tablespoons plain Greek or strained yoghurt.

Drizzle of oil.

Half a fresh lemon – cut into 4 pieces.

Mixing bowl.

Normal bowl.

Griddle pan or frying pan or BBQ.

What to do:

1. Firstly coat the salmon fillets in the Tandoori Seasoning and add a drizzle of oil to evenly coat the fish. Then add 1 tablespoon of yoghurt and the juice of 2 pieces of the lemon. Leave to one side to marinate or leave in fridge up to 24 hours before cooking.

2. In the mixing bowl add the diced tomatoes, cucumber, red onion and half the chopped mint leaves and mix together to make the salad.

3. In the normal bowl add the rest of the chopped mint to the remaining 4 tablespoons of yoghurt and mix well for the mint raita/dressing. Season with salt and pepper to taste if necessary.

4. Cook the marinated salmon on high heat for approx. 2-3 minutes each side (depending on the thickness of your fish) with either a griddle pan, frying pan or BBQ. Ensure the salmon is charred on the outside but cooked all the way through. Note: fresh salmon can be served slightly pinker in the middle if you prefer a softer texture.

5. Warm the naan’s or chapatis/wraps slightly in the oven or with a large frying pan to soften them – sprinkle with water beforehand if necessary.

6. To serve: spoon some salad onto the middle of the bread, followed by the salmon then mint raita over the top. Finish off with a squeeze of fresh lemon juice. Fold both ends of the bread towards the middle followed by one of the sides, then roll to make the wrap – it should be sealed at both ends. Cut down the middle, serve with extra salad and mint raita and dig in. Enjoy!

Tasty food made simple.

We hope you like this Tandoori Salmon Naan Wrap recipe. As always, your feedback is most welcome so please comment below or get in touch via thefoodbeaver.com, Facebook, Twitter or Instagram.

The Food Beaver.

Leave a Reply

Your email address will not be published. Required fields are marked *