Tandoori Salmon Recipes
TANDOORI SALMON
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
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
CHRISTER LARSSON'S TANDOORI-SPICED SALMON
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- About three hours in advance, rub the salmon steaks with the oil, garlic and garam masala. Cover and refrigerate.
- While the fish is marinating, melt the sugar in a saucepan; then, add 2 tablespoons of the ginger and the vinegar. Bring to a simmer, and cook for a minute; then, add the mangoes. Simmer over low heat about 15 minutes, stirring occasionally, so the mangoes don't stick. The mangoes should hold their shape. Remove from the heat, and refrigerate.
- Whisk the honey with the tamarind concentrate (if using), the remaining ginger, the mint leaves, the cumin and the turmeric. Fold into the yogurt, and season to taste with salt and pepper. Refrigerate.
- Preheat the grill. Remove salmon from marinade, and grill 4 to 5 minutes on each side, or until cooked to taste. Serve accompanied by the cooked mango and the yogurt sauce.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 41 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 1110 milligrams, Sugar 26 grams, TransFat 0 grams
SALMON TANDOORI
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 35m
Yield 6 servings
Number Of Ingredients 12
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
BAKED TANDOORI SALMON
Simply delicious moist tandoori style salmon, great for a mid week meal
Provided by In_the_kitchen-2
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Marinate the cubed salmon.....get a container with a lid and add the lemon juice, olive oil and tandoori seasoning. Add the salmon and mix to coat all the pieces. Place in the fridge for at least 30 mins
- Preheat the oven to 220°c. Line a baking tray with parchment paper. Thread the salmon onto the skewers and spread leaving a gap between each piece so they cook evenly.
- Place the skewers on the parchment lined baking tray and place in the oven and bake for 8-10 mins or until the fish flakes easily. Serve on a bed of rice.
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- Using the side of a chef’s knife, mash the garlic and ginger to a paste. Scrape the paste into a medium bowl and add the coriander, cumin, paprika, fenugreek, turmeric, cayenne, cloves and 1/2 teaspoon each of salt and pepper. Add the yogurt and the 1/4 cup of oil and whisk until smooth. In a glass baking dish, coat the salmon with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
- Light a grill. Oil the grill grates and oil a fish basket. Scrape off the excess marinade and lightly brush the fish with oil. Grill over moderate heat, turning once or twice, until golden in spots and nearly cooked through, about 8 minutes. Transfer the salmon to a platter and serve with grilled naan, cilantro sprigs and cucumber salad.
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