Facebook Tandoori Salmon and Rice Lettuce Wraps Green Goddess Dressing Recipe | The Spice Tailor

Tandoori Salmon and Rice Lettuce Wraps Green Goddess Dressing

These delicious wraps are unusual sounding but actually taste quite familiar. The savoury, spiced tandoori salmon and slight crunch and tang of the vegetable is very Indian, and the Japanese rice adds a sticky starchy component that works so well with the fish.
  • 2serves
  • 15mins prep
  • 45mins cook
Tandoori Salmon and Rice Lettuce Wraps Green Goddess Dressing
These delicious wraps are unusual sounding but actually taste quite familiar. The savoury, spiced tandoori salmon and slight crunch and tang of the vegetable is very Indian, and the Japanese rice adds a sticky starchy component that works so well with the fish.
Made with
Tandoori Marinade Kits - Classic

Tandoori Marinade Kits - Classic

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Ingredients

  • 1 packet of The Spice Tailor Classic Tandoori Fast Paste or The Spice Tailor Spicy Tandoori Fast Paste
  • 2 x 135g salmon fillet portions, skinless and cut in half horizontally on the diagonal
  • 75g sushi rice
  • 1 small carrot or equivalent in cucumber, peeled and cut into julienne or thin sticks
  • 2-3 tsp lemon juice
  • A pinch of salt
  • 4 butter lettuce leaves
  • 1 tbsp black or normal roasted sesame seeds

For the Green Goddess Dressing

  • 2 rounded tbsp mayo
  • 1 rounded tbsp crème fraiche
  • 1 rounded tbsp finely chopped shallots
  • 1 small clove garlic, finely grated or made into a paste
  • ½ - ¾ tbsp white wine or cider vinega

Method

  1. Marinate the salmon fillets with the tandoori paste pouch from the pack
  2. Place the sushi rice into a small saucepan together with 115ml water and bring to a boil. Turn the heat to low, cover the saucepan with a lid and simmer for 5-8 minutes until the water has absorbed. Turn off the heat and leave the rice to stand, covered, for 15 minutes
  3. Place the carrot or cucumber into a bowl and season with a large pinch of salt and the lemon juice. Set aside
  4. Make the dressing by stirring together the mint and coriander chutni from the pouch and the rest of the dressing ingredients. Season to taste
  5. Place the marinated salmon onto a lined and greased baking tray and place under a hot grill on the top shelf. Grill for 4-5 minutes until charred at the edges and cooked through
  6. Assemble the wraps - fill the leaves with a layer of rice, add ¼ of the carrot sticks, sit a piece of salmon on top, drizzle with the green goddess dressing, sprinkle with sesame seeds. Then simply wrap and serve

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