Tandoori Salmon With Cucumber Sauce Recipes
TANDOORI SALMON WITH CUCUMBER SAUCE
Steps:
- Rinse the salmon and pat dry with paper towels. Cut it into 8 equal pieces. Place in a single layer on a rimmed plate or tray, skin side down.
- Mix the yogurt with the garlic, ginger, and Tandoori Seasoning. Spread it evenly over the salmon pieces. Cover and refrigerate for 3 to 4 hours.
- Arrange the oven racks so that the top rack is just above the center of the oven. Preheat the oven to convection roast at 500°F. Coat a rimmed baking sheet with nonstick spray and place the salmon on the pan. Roast for 8 to 10 minutes or just until the salmon is cooked.
- Remove the salmon to a warmed serving tray, sprinkle with mint, and serve with the Cucumber Yogurt Sauce.
- Tandoori Seasoning
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Combine the peppercorns, coriander seeds, cardamom seeds, and cumin seeds and spread in a shallow baking pan.
- Place the pan on the center rack of the oven and roast for 20 minutes, until aromatic. Cool. Combine with the remaining spices in a coffee grinder or mortar and pestle and grind until finely pulverized.
- Store in an airtight container.
- Cucumber Yogurt Sauce
- Combine all the ingredients and put in a serving bowl. Cover and refrigerate for at least an hour before serving.
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- Whisk together the marinade ingredients in a large bowl then add the salmon filets. Coat the salmon in the marinade. Cover and refrigerate at least 4 hours and up to 12.
- While the salmon is marinating make the cucumber raita. Peel the cucumber then grate on a large cheese grater and place it into a colander. Season with a pinch of salt and allow to drain for 5 minutes. Meanwhile whisk together the yogurt, mint, cumin, lime juice and, grated garlic. Press the cucumber into the colander to release any excess moisture then fold into the yogurt mixture. Season with salt to taste.
- Preheat a nonstick pan over medium heat. Gently scrape off the excess marinade from the salmon. Add the oil to the pan, as soon as it shimmers place the fish into the pan and cook for 2-3 minutes undisturbed until a nice crust starts to form. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until it is cooked to your liking.
- Transfer the salmon to a platter, top with fresh mint and cilantro. Serve with steamed basmati rice, naan bread (optional) and, lime wedges and cucumber raita.
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