Tandoor-style salmon, on the other hand,
brings in Indian spices, making it a tasty, healthy dish (STEAMED FISH THAI STYLE).
Traditionally, North-Indian Tandoori Salmon is cooked in a tandoor oven, or oven-baked for a home version. But the pan-grilled version is just as satisfying. Served with a no-cook mint dip, also known as mint chutney, and a crisp salad, it becomes a complete, restaurant-style salmon meal at home.
Best of all, most ingredients are commonly stocked for North or South Indian cooking (COCONUT MILK CHICKEN CURRY).
A light char on both sides of the salmon,
served with raw mint yogurt chutney, makes for an utterly satisfying home-cooked
Tandoori Salmon. Affordable, nutritious, and full of taste, it can also be
paired with rice for an Indian-style meal.
This easy recipe shows how to cook salmon effortlessly without compromising deliciousness.
Ingredients for Tandoori Salmon
For the Fish
1 piece/350g) salmon - rinsed and patted dry
1/2 tsp ginger
paste
1/2 tsp garlic
paste
1 tsp curry
powder
1/2 tsp coriander
powder
A pinch of
garam masala
1/2 tsp
turmeric powder
1 tbsp ghee
Lime juice - to taste
Ingredients for No-Cook Mint Dip
2 tbsp yogurt
1 handful of
mint leaves
Salt to taste
Blend these ingredients together.
How to Make Grilled Salmon
Season salmon with all the fish ingredients, except the oil.
Set aside for at least 30
minutes.
Heat oil in a portable grill and place salmon in.
Grill on both
sides for a light char.
Serve with mint dip.
