Catherine Tyldesley's tandoori salmon and spiced cauliflower combination

Tasty, healthy and comforting. The perfect combination for a delicious indian dish. Catherine Tyldesley shows us how to make tandoori salmon and spiced cauliflower.

Serves 4

Ingredients for the tandoori salmon:4 salmon fillets1tsp garamond masala1tsp fresh ginger, peeled and grated or ground ginger2 garlic cloves, peeled and minced1 ½ tsp chilli powder1tsp turmeric1tsp ground coriander2tsp tomato purée4tsp natural yogurt

Ingredients for the spiced cauliflower rice:1 cauliflower leaves and stalk removed1tbsp coconut oil vegetable oil or butter1tsp ground cumin1tsp turmericSalt and pepper to taste2tbsp fresh coriander, chopped roughly

Method:1. Pre-heat the oven to 180C.2. Place the salmon fillets onto a baking tray.3. Place all the other ingredients into a medium glass bowl and mix to combine.4. Spread the mixture all over the salmon fillets and place into the oven.5. Cook for 10-12 minutes or until it is cooked through.6. Start finely chopping the cauliflower (or blitz in a food processor).7. Next, heat the oil/butter gently in a frying pan for 30 seconds, then add the spices and cook for another 30 seconds.8. Add the finely chopped cauliflower and stir fry over a medium heat for 3-5 minutes until cooked to your liking.9. Finish by stirring in chopped coriander.

To serve:Place the tandoori salmon onto a serving plate alongside the spiced cauliflower.