Salmon Tandoori Recipes

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TANDOORI SALMON



Tandoori Salmon image

Spicy, flavorful and steaming tandoori salmon served over bed of thinly sliced cabbage, green peppers and red onions

Provided by Archana Mundhe

Categories     Entree

Time 25m

Number Of Ingredients 9

1 pound wild salmon fillet (boneless **)
2 teaspoons ginger paste (paste)
2 teaspoons garlic paste (paste )
1 teaspoon garam masala
1 tablespoon kashmiri red chili powder (**)
½ teaspoon ground turmeric
1 tablespoon lemon juice
1 tablespoon oil
1 teaspoon kosher salt

Steps:

  • Wash and pat dry salmon with paper towel and cut into 3 or 6 pieces.
  • In a medium bowl mix ginger, garlic, garam masala, red chili powder, turmeric, lemon juice, oil and salt. Add salmon and coat with spice paste evenly on both sides using a small silicone spatula. You can allow this to marinate for 20 mins or cook right away if you are short on time.
  • Line a baking tray with parchment paper and arrange salmon on the tray.
  • Broil on high setting for 8 to 10 minuets or until salmon starts to brown on the top and flakes easily with a fork. Depending on the thickness of the salmon steak you may need adjust the cook time to me more or less.
  • Serve with cumin rice and a side of spicy cabbage salad. For a low carb meal, serve it with caulilfower rice.

Nutrition Facts : Calories 280 kcal, Carbohydrate 5 g, Protein 30 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 112 mg, Fiber 1 g, ServingSize 1 serving

SALMON TANDOORI



Salmon Tandoori image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 35m

Yield 6 servings

Number Of Ingredients 12

6 6-ounce center-cut salmon fillets
1 1/2 teaspoons salt, plus more for seasoning the fish
1/2 cup plain low-fat yogurt
1/4 cup lime juice
1 teaspoon cider vinegar
2 tablespoons garam masala (see note)
1 teaspoon Asian chili powder (see note)
3 ripe plum tomatoes, peeled, seeded and finely chopped
1 medium yellow onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 teaspoon finely grated fresh ginger
1/4 cup coarsely chopped cilantro leaves

Steps:

  • Arrange the salmon fillets, skin side down, about 1/2 inch apart in a nonreactive baking pan. Season with salt and set aside.
  • In a large bowl, combine the remaining ingredients and mix thoroughly. Spoon the mixture over the salmon. Cover and refrigerate overnight.
  • Preheat the oven to 400 degrees. Uncover the fish and allow it to come to room temperature. Bake for 12 to 15 minutes, until the salmon is barely pink at the center. Serve immediately.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 593 milligrams, Sugar 3 grams

TANDOORI SALMON



Tandoori Salmon image

Make and share this Tandoori Salmon recipe from Food.com.

Provided by Karen From Colorado

Categories     Very Low Carbs

Yield 1 serving(s)

Number Of Ingredients 11

24 ounces salmon fillets (with skin)
1/2 cup plain yogurt
1 tablespoon chopped fresh parsley or 1 tablespoon chopped cilantro
1 tablespoon lemon juice
1 clove garlic, minced
2 teaspoons minced ginger
1 teaspoon ground cumin
3/4 teaspoon paprika (or substitute)
1/2 teaspoon turmeric
1 pinch salt
1 pinch pepper

Steps:

  • Place salmon fillets, skin side down, in shallow glass dish.
  • Pull out any small bones.
  • Whisk together yogurt, coriander, lemon juice, garlic, ginger,cumin, paprika,turmeric, salt, and pepper.
  • Pour over salmon.
  • Cover and marinate in refrigerator for at least 4 hours or up to 24 hours.
  • Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat.
  • Cook for 5 minutes.
  • Turn and baste with marinade.
  • Cook for 4 to 6 minutes or until fish flakes easily when tested with fork.

Nutrition Facts : Calories 967.8, Fat 34.6, SaturatedFat 8.2, Cholesterol 325.6, Sodium 725.2, Carbohydrate 13.2, Fiber 1.8, Sugar 6.5, Protein 143.7

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