Healthier Air-fryer Tandoori Salmon with Coriander Yoghurt

Unable to load

13 Ingredients

Number of servings

4 skin-off salmon fillets (150g each)
1tablespoons tandoori paste
2teaspoons mild curry powder
1 bunch coriander
2 cloves garlic
2 spring onions, chopped
1 cup Greek-style natural yoghurt
250grams Woolworths simply steam cauliflower rice
4 Woolworths wholegrain wraps
1/2 cup frozen baby peas
2 Lebanese cucumbers, sliced
1 lime, cut into wedges
5mL extra virgin olive oil cooking spray

Description

These colourful wraps combine flavourful salmon with crunchy cucumbers, cauliflower rice, fresh herbs and a zingy coriander yoghurt for a delicious take on a tandoori-style favourite.

Swap tip:

No tandoori paste? You can add an extra 2 tsp curry powder instead.

Method

Step 1 of 4

Brush salmon with tandoori paste, then sprinkle with curry powder. Spray with oil. Cook salmon in a 5L air fryer at 200°C for 6-8 minutes for medium or until cooked to your liking.

Step 2 of 4

Meanwhile, coarsely chop three-quarters of the coriander, then pick leaves from remaining coriander. Reserve picked leaves. Process chopped coriander, garlic and onion until finely chopped. Add yoghurt and process until smooth.

Step 3 of 4

Heat a large non-stick frying pan over medium-high heat. Add cauliflower rice and cook, stirring, for 2 minutes or until almost tender. Add peas and cook, stirring, for a further 2 minutes or until heated and combined. Transfer to a bowl. Cover to keep warm. Wipe pan clean.

Step 4 of 4

Heat same pan over medium-high heat. Cook wraps, in batches, for 1-2 minutes each side or until golden-brown. Place on plates. Top with cauliflower rice, cucumber and salmon. Sprinkle with reserved coriander. Serve with coriander yoghurt and lime wedges.