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 as I was in the mood for a good salmon salad recipe and thought this might just work. It did!
Getting the recipe right…
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.
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.