Tandoori salmon
Delicious tandoori salmon salad bursting with Indian spices and flavors, perfect for a healthy and flavorful meal.
Ingredients:
- 1 large garlic clove, minced
- 1 1/2 teaspoons minced fresh ginger
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground fenugreek
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Pinch of ground cloves
- Kosher salt
- Freshly ground pepper
- 1 1/2 cups plain low-fat yogurt (not Greek)
- 1/4 cup canola oil, plus more for grilling
- 8 skinless center-cut salmon fillets (about 230g each)
- Grilled naan, for serving
- Cilantro sprigs, for serving
- Cucumber salad, for serving
Instructions:
- Crush the garlic and ginger with the side of a chef's knife until a smooth paste is formed. Transfer the paste to a medium bowl, then mix in the coriander, cumin, paprika, fenugreek, turmeric, cayenne, cloves, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Blend in the yogurt and 1/4 cup of oil until the mixture is smooth. Spread the marinade over the salmon in a glass baking dish. Cover with plastic wrap and refrigerate for a minimum of 2 hours and a maximum of 4 hours.
- Ignite the grill. Grease the grill grates and a fish basket with oil. Remove any excess marinade from the fish and lightly coat it with oil. Grill over medium heat, turning occasionally, until the salmon develops a golden color and is almost cooked through, approximately 8 minutes. Transfer the grilled salmon to a serving platter and accompany it with grilled naan, fresh cilantro, and cucumber salad.
Summary:
- Calories: 4967 kcal
- Fat: 313 g
- Protein: 406 g
- Carbs: 112 g
- Potassium: 8059 mg
- Magnesium: 651 mg