Jul 14 2026
Restaurants›Cafe Thirty-A›Tandoori Kvarøy Salmon Recipe

Tandoori Kvarøy Salmon Recipe

Inspired by Cafe Thirty-A
Time1h
Serves4

Jasmine Rice ~ Snow Peas ~ Honey Raita ~ Cucumber Sunomono

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Ingredients

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Tandoori Kvarøy Salmon

Jasmine Rice

Snow Peas

Honey Raita

Cucumber Sunomono

Method

Tandoori Kvarøy Salmon

  1. 1

    Marinate the Salmon

    In a bowl, mix together the plain yogurt, tandoori spice mix, minced garlic, lemon juice, and salt. Place the salmon fillets in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.

  2. 2

    Cook the Salmon

    Preheat the oven to 400°F (200°C). Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.

Jasmine Rice

  1. 3

    Cook the Rice

    Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes.

Snow Peas

  1. 4

    Sauté the Snow Peas

    In a skillet, heat the olive oil over medium heat. Add the trimmed snow peas, salt, and black pepper. Sauté for 3-5 minutes until the snow peas are bright green and tender-crisp.

Honey Raita

  1. 5

    Prepare the Raita

    In a bowl, combine the plain yogurt, honey, grated cucumber, and chopped mint leaves. Mix well and refrigerate until ready to serve.

Cucumber Sunomono

  1. 6

    Make the Sunomono

    In a bowl, combine the thinly sliced cucumbers, rice vinegar, sugar, and salt. Let the mixture sit for 10 minutes to allow the flavors to meld. Sprinkle with toasted sesame seeds before serving.

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