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.
1 large Fillet of salmon
2 TBL olive oil
3 cloves garlic, crushed
1 TBL ginger, grated
2 tsp Monsoon Tandoori
2 TBL fresh squeezed lemon juice
1 tsp salt, or to taste
¼ cup full fat plain yogurt
Lemon slices and herbs for garnish
Heat olive oil in a small fry pan over medium heat. Add ginger and garlic and cook for 1 minute until fragrant.
Add the Monsoon Tandoori. Stir to combine and cook another minute. Add lemon juice and salt and take off heat.
When spice mixture is cool enough, mix with yoghurt in a bowl.
Using a sharp knife lightly score the salmon 2″ apart about 1/2″ deep.
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.
Also great served with our Kerala Chaunk Green beans.