If you haven’t tried tandoori style salmon, it’s time you did!
I love tandoori food! Presumably, as you’re reading this recipe, you’re quite fond of it too. If you’re like me, however, you probably don’t have a tandoor oven sitting around your property. No worries… This tandoori style salmon tastes spectacular cooked on the barbecue or in a conventional oven. It is packed with the fresh, crisp flavours of southern India.
If you use the freshest ingredients and really watch the fish as it cooks, you can’t go wrong with this recipe. Salmon is best served slightly rare on the inside. It keeps the fish deliciously tender. As tandoori style salmon is marinaded in lime juice for an hour – a procedure which both tenderises the salmon and cooks it, you really need to watch it as it cooks or it will ruin.
I know because I’ve done it on a few occasions.
If you have any leftovers, you are in for a tasty lunch the next day. Cold tandoori style salmon served with a green salad of seasonal greens is a spectacular treat!
Preparation Time: 20 minutes plus marinading time
Cooking Time: 15 minutes
INGREDIENTS for tandoori style salmon
4 x 150g wild salmon fillets cut into 2 inch chunks with skin left on
3 Tablespoons melted butter
for the marinade
2 heads of garlic – roughly 15 cloves
1 inch piece of ginger – finely chopped
The zest of one lime
The juice of two limes
1Tablespoon white cumin seeds
2 green chilli peppers – finely chopped
1/2 teaspoon red chilli powder
5 Tablespoons vegetable oil
1 Tablespoon gram flour
75ml gram yoghurt
1 small bunch coriander finely chopped
salt and pepper to taste
Using a food processor, blend the garlic, ginger, lime zest, lime juice, chilli powder, green chillies, coriander and yogurt to a fine paste. Set aside.
Now pour the vegetable oil into a small pan over medium heat. When the oil begins to simmer, add the gram flour and whisk into a smooth white roux.
Add the roux to the yogurt paste and mix well.
In a bowl large enough to hold the salmon, marinade the salmon in the yogurt marinade for one hour.
for the wood fired barbecue
Put the salmon chunks on a metal skewer. Build a large wood fire. When the coals are red hot, move them to one side of your barbecue. Place the skewered salmon on the grill on the opposite side and cover the barbecue. Watch it carefully! The cooking time should be about ten to 15 minutes.
Brush the salmon pieces with the melted butter half way through cooking.
for the oven
Pre-heat your oven to its highest setting. Place the salmon pieces on a rack in a pan and cook for ten to 15 minutes. Remember to check the salmon halfway through cooking and brush with melted butter.
Check for seasoning and serve on its own with a fresh salad or accompanied with your favourite Indian style chutneys.
Be sure not to be a stranger! Strangers don’t keep in contact and I love contact. Let me know how you got on with this recipe. Do you have any questions? Did you manage to improve it in any way? Would you like to share?
I hope you enjoy tandoori style salmon as much as we do at my house!