Tandoori Salmon With Cucumber Raita

  1. Salmon/marinade:
  2. combine paprika, turmeric, cayenne, coriander, cmin seed, ginger, cardamom, nutmeg, black pepper, sea salt, garlic, tamarind paste, hone & yogurt in blender. Puree until smooth, pour into gallon size zip top bag. Add salmon, press out as much air as possible. seal and massage to coat thoroughly marinate 2 hours in fridge
  3. Raita:
  4. combine yogurt, creme fraiche, honey, mint, cucumbers, red onion, salt, vinegar, lemon juice, garam masala & cayenne (to taste) in blender. puree until well incorporated. taste, adjust seasonings. transfer to bowl, cover and refrigerate for 30 minutes.
  5. Cook fish:
  6. position oven rack 4-6" from broiler element. preheat broiler.
  7. Arrange fillets in large, ovenproof skillet, skin side down. broil for +/- 3 minutes using some of marinade to base fish
  8. discard remaining marinade.
  9. create small pool of raita on each plat. place a fillet on top of each portion, carefully discarding skin as you work.

salmonmarinade, t, generous, t, ground coriander, t, t, ground cardamom, nutmeg, ground pepper, t, garlic, t, honey, yogurt, salmon, scallion, raita, whole yogurt, crueme fraiche, honey, fresh mint, cucumbers, red onion, salt, t, lemon juice, garam masala, cayenne

Taken from www.epicurious.com/recipes/member/views/tandoori-salmon-with-cucumber-raita-52505461 (may not work)

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