Tandoori Salmon With Cucumber Raita
- Salmon/Marinade:
- 6 T sweet paprika
- Generous pinch ground Tumeric
- 1/2 T cayenne
- 1.5 T ground coriander
- 1.5 T cumin seed
- 1.5 T ground ginger
- 1.5 t ground cardamom
- 3/4 t grated nutmeg
- 1 t ground pepper
- 1.5 T sea salt
- 4 cloves garlic coarsely chopped
- 2 T tamarind paste
- 1 c honey
- 1 c plain low fat yogurt
- 4 - 4oz skin on salmon fillets
- scallion & 1 t garam masala for garnish
- Raita:
- 3/4 c plain whole yogurt
- 3/4 c creme fraiche
- 1/4 c honey
- 2 c chopped fresh mint
- 2 sm cucumbers cut into small dice
- 1 med red onion cut into small dice
- 2 t sea salt
- 2 T red wine vinegar
- 2 T lemon juice
- 3/4 t garam masala
- 1/2 - 1 t cayenne
- Salmon/marinade:
- 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
- Raita:
- 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.
- Cook fish:
- position oven rack 4-6" from broiler element. preheat broiler.
- Arrange fillets in large, ovenproof skillet, skin side down. broil for +/- 3 minutes using some of marinade to base fish
- discard remaining marinade.
- 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)