Tandoori Spiced Salmon
Servings
4Serving size
4 ounces salmon with sauceThis recipe can be multiplied or divided by two and makes great leftovers.
Serve with Brown and Wild Rice or Brown Rice or Brown Rice with Parsley or Coconut Brown Rice or Simple Quinoa
AND
Serve with Raita
Ingredients
| 1 Tbsp. Paprika |
| 1 Tbsp. Ground turmeric |
| 1 Tbsp, ground Ground cumin |
| 1 tsp. Ground cardamom |
| 1/2 tsp. Salt |
| 1 Tbsp. Garam masala |
| 1/2 tsp., ground Black pepper |
| 2 Tbsp. toasted sesame oil |
| 4 4-ounce filets Fresh atlantic salmon (skinless) |
Instructions
Place the dry spice mixture in a medium skillet over medium-low heat.
Toast the spices slowly, stirring frequently, until you begin to see wisps of smoke rising from the pan.
Remove the spice blend from the heat and transfer the toasted spices to a large mixing bowl to cool.
When cool and add the toasted sesame oil.
Blend the sesame oil with the spice mixture until well incorporated. The mixture will be grainy.
Place the salmon filets in the bowl and pat the spice mixture gently into the flesh of the salmon until each filet is well coated on all sides.
Cover the bowl with plastic wrap and place in the refrigerator to chill.
When ready to cook turn on the 'broil' function in your oven.
Place the salmon filets in a baking or sheet pan (it helps to line the pan with aluminum foil, if you have it) and place the pan in the oven under the broiler.
Serve immediately over rice or quinoa and with Riata.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Brown Rice with Parsley
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Simple Quinoa
Place the water, salt and pepper in a skillet over high heat. When the water boils add the quinoa and reduce the heat until the quinoa is simmering. Cook for 10 minutes covered and the remove the lid. Continue to simmer until the quinoa is soft and the liquid evaporated.…
AND
Serve this recipe with one of these vegetable side dishes.
Raita
Place the grated cucumber between two sheets of paper towels and press out the excess water. Place the grated cucumber, yogurt, cilantro, mint, lime juice, garam masala and green onion in a small bowl and fold together gently. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The spice blend can be done days ahead, and once the spices have cooled, the blend may be kept at room temperature, tightly sealed in a plastic bag or other container, until needed.
You don’t need oil to toast the spices. It does take a while and you should watch it constantly. Be patient and keep stirring.
You can also coat the salmon with the spice blend as much as 24 hours in advance of cooking, but the salmon should chill in the spice blend for at least a few hours.
For rare salmon, 3 to 5 minutes under the broiler will be enough. For medium-rare, 6 to 8 minutes, and for cooked through, 9 or more minutes. Cooking time will depend on the thickness of the salmon filets and whether they have been refrigerated just prior to cooking. It is always a good idea to use a thermometer.