Toaster Oven Tandoori Salmon Recipes

TANDOORI SALMON

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.

TOASTER OVEN TANDOORI SALMON

Steps:

• Combine 1/2 cup yogurt with all other ingredients except the salmon to make yogurt sauce.
• Reserve the remaining 1/2 cup yogurt in the refrigerator.
• Cut salmon fillet into large chunks.
• Place salmon on a deep plate and spread the yogurt sauce on top.
• Prod the salmon (gently) with a fork to get the sauce to penetrate the fish somewhat.
• Line toaster oven pan (be sure your pan is at least 1/2" deep) with aluminum foil and grease lightly with a cooking oil.
• Arrange salmon on the foil, keeping as much yogurt sauce stuck to it as possible. Top each piece with a little of the sauce, but the salmon should not be "swimming" in sauce.
• Bake at 375 degrees for 10-15 minutes or until salmon is done to your liking.
• Mix the reserved 1/2 cup plain yogurt with a dash of garam masala or cumin and serve with the salmon.

SALMON TANDOORI

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.

CHRISTER LARSSON'S TANDOORI-SPICED SALMON

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.

BAKED TANDOORI SALMON

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.

MUSTARD CRUSTED SALMON (FOR THE TOASTER OVEN)

Steps:

• Remove toaster oven tray and line it with aluminum foil; heat oven to broil.
• Season salmon with salt and pepper and place on tray.
• Spread mustard over the top.
• Sprinkle on bread crumbs.
• Bake fish until opaque and topping is toasty, about 7 to 8 minutes.
• Meanwhile, combine creme fraiche or sour cream, with chives and lemon juice; season with salt and pepper.