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Tandoori Salmon
(33)
Rate this recipe
Preparation
15 min
Cooking
15 min
Marinating
12 h
Servings
4
Freezes
Yes
Featured in RICARDO Magazine SPRING 2015
Nut-free
Gluten-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
1/2 cup (125 ml) plain yogurt
1 tbsp chopped fresh ginger
2 cloves garlic, chopped
1 Tandoori Spices recipe (see note)
4 6 oz (170 g) pieces of salmon, with or without skin
Preparation
In a baking dish or sealable plastic bag, combine the yogurt, ginger, garlic and tandoori spices.
Add the salmon, coating it thoroughly with the marinade. Cover the dish or seal the bag and refrigerate overnight.
The next day, with the rack in the lowest position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
Place the salmon on the baking sheet. Bake for about 15 minutes, depending on the thickness of the fish and the desired doneness.
Delicious with Sautéed Cabbage (see recipe below), Cilantro Chutney (see recipe below) and rice.
Note from Ricardo
You can also purchase ready-made tandoori spice mixes in grocery stores.
Personal Note
