1 - Fresh SuperValu Mixed Chilli
deseeded and sliced
0 - Natural Yogurt
2 - Red Onion
gutted with a few cuts on the skin
1tbspSuperValu Fresh Chives
0 - SuperValu Fresh Coriander
2cmSuperValu Fresh Ginger
1 - SuperValu Lemon
3 - SuperValu Limes
0 - SuperValu Whole Black Peppercorns
Heat 2 tablespoons of the vegetable oil over a low heat in a pan. Add the mustard seeds, ginger, garlic and red chilli. Sauté for 1 minute before adding 1 tablespoon of tandoori paste. Cook for 1 minute.
Add the butter, red onions, leek and carrots and cook for 2 more minutes. Remove from the heat and squeeze in the lemon juice. Check the seasoning and adjust the salt and pepper to taste. Set aside to cool.
In a small bowl, mix 1 tablespoon of vegetable oil with the yoghurt, 1 tablespoon of tandoori paste and the chives. Rub the outside of the fi sh with this marinade, ensuring it is rubbed into the cuts in the skin. Cover with cling film and marinate for 30 minutes in the fridge.
Preheat the oven to 180°C/350°F/gas mark 4.
Line a large baking tray with greaseproof paper. Place the salmon in the centre, put the lime wedges in the salmon cavity and add the vegetables. Season with a little salt and pepper. Tightly wrap in foil and place in the oven.
Bake for 50 minutes, then remove the foil and bake for a further 10 minutes, until the skin is golden. Serve on a platter garnished with limes and fresh coriander or flat leaf parsley. Serve with saffron pilau rice.