Healthy makeover: Adam D'Sylva's tandoori salmon from Tonka

Adam D'Sylva is executive chef at Melbourne's Coda and Tonka restaurants, known for their fresh approach to Asian and Indian cuisine. This dish is served at Tonka, and D'Sylva says you can skip the mustard oil to make it healthier. This recipe cooks enough for a crowd, but halve it for a mid-week meal suitable for a family of five. Ocean trout can be used instead of salmon.

Ingredients

10 x 250gram Huon Atlantic Salmon portions, skin off (or use Petuna ocean trout instead)

For tandoori marinade:

500g Indian style yoghurt (any plain yoghurt will do)

150g Kashmiri chilli paste*

20g ginger paste

20g garlic paste

1 tsp cumin powder

1 tsp garam masala

¼ tsp fenugreek powder

40ml mustard oil

¼ tsp black salt

Sea salt flakes to taste

* Kashmiri chilli is and Indian dried chilli. It is quite mild in flavour.

For wombok and mint salad

¼ wombok cabbage, sliced finely

¼ bunch coriander leaves

¼ bunch Vietnamese mint

1 lebanese cucumber, cut on an angle, deseeded

1 long red chilli sliced

1 green chilli sliced

100ml lemon juice

25g castor sugar

Fish sauce to taste

Method

1. For the marinade, blend all the ingredients together.

2. Rub marinade liberally on the salmon pieces and marinate for a minimum of six hours.

3. For the salad, combine the salad ingredients in a large bowl. Combine lemon juice, fish sauce and sugar into a dressing and toss the salad. Add sliced chillis for garnish.

4. Cook the salmon on a hot barbecue or grill until pink. Serve the salmon with the salad.

Serves 10