Tandoori Salmon
This recipe is based on the traditional method of tandoor cooking where the chicken is marinated with spiced yogurt before grilling. We use the same method for Tandoori Salmon with excellent results.
Ingredients
- 1 Large Fillet of salmon
- 2 tbsp olive oil
- 3 cloves garlic crushed
- 1 tbsp ginger grated
- 2 tsp Monsoon Tandoori
- 2 tbsp lemon juice fresh squeezed
- 1 tsp salt to taste
- ¼ cup Yogurt full fat plain
Garnish
- Lemon slices
- Herbs
Instructions
- Heat olive oil in a small fry pan over medium heat. Add ginger and garlic and cook for 1 minute until fragrant.2 tbsp olive oil, 3 cloves garlic, 1 tbsp ginger
- Add the Monsoon Tandoori. Stir to combine and cook another minute. Add lemon juice and salt and take off heat.2 tsp Monsoon Tandoori, 2 tbsp lemon juice, 1 tsp salt
- When spice mixture is cool enough, mix with yoghurt in a bowl.¼ cup Yogurt
- Using a sharp knife lightly score the salmon 2″ apart about 1/2″ deep.1 Large Fillet of salmon
- Rub salmon thoroughly with the spice yoghurt mixture and right into the slits. let marinate at room temperature for 30 minutes.
- Preheat oven to 425°F.
- Roast salmon for 9 minutes. Check for doneness if meat flakes easily. If not done, return to oven and roast 2 more minutes and recheck. (Usually needs 10-12 minutes per inch of thickness)
- Serve with a wedge of lemon, Rice or a garden fresh salad.Lemon slices, Herbs
- Also great served with our Kerala Chaunk Green beans.
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