Please don’t be scared off by the long list of ingredients for the tandoori marinade. Yes, it is quite a long list but once made, you can use it on almost any fish, poultry or meat. If you are cooking for a larger group, just double or triple the recipe. It will last in the fridge for up to three days.
If you decide to use the marinade for poultry or meat, you can let it marinate for eight to 48 hours. The longer the better!
Here I opted for fresh salmon that was sent to me by my friends at Westin Gourmet. Salmon and other fish only needs to sit in the marinade for about 20 minutes.
I served the tandoori salmon with a salad and creamy vinaigrette dressing that really complimented the fish.
You will notice that I used beetroot powder in the tandoori marinade. This is used to naturally give the fish a tandoori red glow. It has little to no flavour so it is optional.
Note: you can use a pestle and mortar but for best results use a small food processor.
- 1 x 250g – skinned
- Leafy Italian lettuce and any crisp vegetables you fancy
- FOR THE MARINADE
- 2 tablespoons plain Greek yogurt
- 1 teaspoon cumin
- 1 teaspoon beetroot powder (optional for colouring)
- 2 cloves garlic
- 1 x 2cm piece of ginger – roughly chopped
- 3 green cardamom pods
- 1 teaspoon paprika
- ½ teaspoon chilli powder (optional)
- 1 blade mace
- A pinch of nutmeg
- A pinch of fenugreek powder
- A pinch of turmeric
- ¼ teaspoon citric acid (optional)
- ¼ teaspoon cinnamon powder
- Juice of one lime
- Salt and pepper to taste
- FOR THE DRESSING
- 1 tablespoon mayonnaise
- 1 tablespoon lowfat sour cream
- 1 teaspoon olive oil
- 1 teaspoon brandy
- 1 clove garlic – finely chopped
- Juice of one lemon
- 1 tablespoon fresh coriander leaves
- Salt and pepper to taste
- Pre-heat your oven to 200c
- In a small food processor or pestle and mortar, blend the marinade ingredients except for the salt and pepper until you have a very smooth paste.
- Try the paste and add salt and pepper to taste.
- Cover the salmon fillet with the marinade and let it rest for about 20 minutes.
- Meanwhile, make you dressing.
- Using a clean food processor, whip up the dressing ingredients until the dressing is creamy smooth. Set aside.
- Place your tandoori salmon fillet on a baking tray in a pre-heated oven and roast the fish until it is just cooked through. I like mine to be a little pink inside which takes about 12 to 15 minutes. Aim for 20 minutes if you like yours cooked through.
- Toss your salad ingredients with most of the dressing leaving a little to spoon over the salmon.
- Place your greens on a chilled plate and then top with the warm salmon and a little more dressing.
- Serve immediately.
I would like to thank Westin Gourmet for sending me the delicious salmon to use in this recipe. I highly recommend their products and service.