Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 100 grams of plain Greek yogurt, 1 tablespoon of grated fresh ginger, 1 tablespoon of minced garlic, 1 teaspoon of smoked paprika, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper to form the marinade.

2. 2

   Gently coat four 150-gram Scottish salmon fillets with the yogurt marinade, ensuring they are evenly covered, then refrigerate for at least 30 minutes.

3. 3

   Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and lightly grease a baking tray with 1 tablespoon of olive oil.

4. 4

   For the glaze, whisk together 3 tablespoons of heather honey, 1.5 tablespoons of finely grated fresh galangal, and 1 tablespoon of fresh lemon juice in a small bowl.

5. 5

   Place the marinated salmon fillets onto the prepared baking tray and bake for 8 minutes.

6. 6

   Carefully remove the salmon from the oven, brush each fillet generously with the heather-galangal glaze, and return to the oven for another 5-7 minutes, until the salmon is cooked through and slightly caramelized.

7. 7

   Garnish the cooked Caledonian Tandoori Salmon with 2 tablespoons of chopped fresh parsley before serving.