Ingredients

270g or 2 salmon fillet steaks, skinless
1 packet The Spice Tailor Classic Tandoori Marinade Kit
2 baby gem lettuce, washed, dried and leaves separated
60g green beans, cut in half and cooked
¼ red onions, thinly sliced
2 hard boiled eggs (I do a 7-8m cook on them)
2 egg size new potatoes- hard boiled and cut into quarters
2 tbsp black olives
Oil for greasing

Mint Dressing

The mint chutni packet
2 tsp. lemon juice
2 tsp. sour cream
2 tbs. extra virgin olive oil
2 tbs. water
Salt and black pepper to taste

Method

Preheat the oven to 200C.
Marinate the salmon in the tandoori marinade if you have time. Place the salmon on a lightly oiled baking tray and grill on the top shelf for 6-7m depending on the thickness of the fish. It should be lightly charred and cooked through
Once cooked, sprinkle each with a pinch of the speedy spice seasoning.
Meanwhile, make the dressing by stirring the mint chute with the remaining dressing ingredients; season to taste.
Make the salad by layering up the remaining ingredients starting with the gem lettuce as a base, top with the cooked salmon, I like to break them up into large chunks or you can leave them whole and dress before serving.
Stir everything together.

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Tandoori Salmon Nicoise

Classic Tandoori Marinade Kit

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