Tandoori crusted salmon, mango and ginger dressed veggies.
Radish butterfly garnish

serves four

4 salmon fillets, deboned

Tandoori curry breading
2 tbsp (30 ml) Tandoori curry paste
1 cup (250 ml) Cappellari breadcrumbs original
¼ cup (60 ml) oats
Zest of ½ lemon, chopped
Zest of 1 lime, chopped

Mix tandoori curry paste with Cappellari breadcrumbs, mix thoroughly with your hands rubbing the
paste into the breadcrumbs until evenly mixed.  Adjust the color and density.
Add oats and zest.  Mix.
Or
Mix in a mixer with the whisk attachment.

Sprinkle breading on salmon fillets to cover.

Preheat oven to 400° F (200° C), bake breaded salmon 10 minutes in an oven pan lined with parchment
paper then cover with aluminum foil and bake another 10 minutes.

Mango and ginger dressed veggies
1 zucchini, rinsed, julienned
1 carrot, peeled, julienned
1 mango, peeled, julienned
1 tsp (5 ml) ginger root, peeled, chopped
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) honey
Juice of ¼ lime
¼ cup (60 ml) olive oil
Salt and pepper

Splash of olive oil for sautéing

In a bowl, blender or food processor mix ginger, vinegar, honey and lime juice then mix
in ¼ cup (60 ml) of olive oil slowly.  Emulsify.
In a sauté pan heat a splash of olive oil on medium heat, sauté zucchini and carrots then add dressing,
mangos and toss.  Season with salt and pepper.

Plate and serve