11/2 tbsp. Patak’s Tandoori Paste
50g (1 cup) breadcrumbs
30g (1/3 cup) of oats
2 tbsp. of fresh parsley, chopped
1/2 tsp. fresh lemon zest
4 salmon fillets
Juice of 1 lime
In a bowl, mix together the Patak’s Tandoori Paste, breadcrumbs, oats, parsley and lemon zest, then set aside.
If cooking on a BBQ, grease four pieces of foil (20cm x 20cm) and lay a salmon fillet in the centre of each one.
Gently add a layer of crumbed mixture on top of each salmon fillet.
Fold up the edges of the foil and cook on the BBQ for 20 minutes.
Once the tandoori salmon is cooked, squeeze over the lime juice.
Serve with a crunchy salad and garnish with lime wedges.