My Spice Drawer

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Tandoori Salmon

This recipe is based on a Cooks Illustrated method where the chicken is coated with yogurt just before grilling (or broiling) versus marinated for an extended period of time. We use the same method for Tandoori Salmon with excellent results. The May/June 2012 edition of Cooks Illustrated has an excellent recipe for Naan which you prep the day before and cook in a cast iron frying pan. It also makes a great addition to the meal!

Ingredients:
 1 side of salmon (cut in half) or 4-6 chicken pieces
 1 tbsp olive oil
 4 cloves garlic, crushed
 1 tbsp ginger, grated
 3 tsp Monsoon Tandoori
 1 tsp Punjabi Garam Masala
 4 tbsp fresh squeezed lime juice (divided)
 3/4 tsp salt, or to taste
 1/2 to 2/3 cup full fat plain yogurt

Method:
Heat olive oil in a small fry pan over medium heat. Add ginger and garlic and cook for 1 minute until aromatic. Add the Monsoon Tandoori and Punjabi Garam Masala. Stir to combine and cook another 30 seconds.

Place half of the spice mixture in a large bowl and half in a small bowl. In the large bowl add 2 tbsp lime juice and the salt. Stir to combine. Using a sharp knife lightly score the salmon or chicken (1" apart about 1/8" deep) and add to the large bowl with the lime/spice mixture. Rub salmon or chicken thoroughly with the mixture and let marinate at room temperature for 30-60 minutes.

Meanwhile in the small bowl, add remaining 2 tbsp lime juice and the yogurt and set aside.

Cover BBQ grill with a piece of tin foil and preheat on high for 10-15 minutes. Remove foil, clean grill and coat with oil a few times to prevent sticking. Turn heat down to medium.

Pour yogurt mixture over salmon or chicken and toss to coat evenly.

For the Salmon: place flesh side down on the grill, close the lid and cook for 5-6 minutes until it lets loose. Don't try to flip it too early or you will end up with a mess! Flip and cook and additional 5-6 minutes depending on thickness. (Usually 10-12 minutes per inch of thickness will do it.)

For the Chicken: place scored side down and grill 8 - 10 minutes watch for flare-ups. Turn and cook another 15-20 minutes. Turning periodically to ensure even cooking.

Serve with a wedge of lime, Saffron Rice and a garden fresh salad.

Note: If you don't have a BBQ, remove the skin from the chicken before marinating. Cook in a 325F oven and place under the broiler for the last 10 minutes of cooking. Salmon can simply be broiled flesh side up for 10-12 minutes.

Serves 3 or 4.