Tandoori Salmon

Name: Tandoori Salmon
Yield: 1 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 24 oz salmon fillets; 0.5 cup plain yogurt; 1 tbsp chopped fresh parsley; 1 tbsp lemon juice; 1 clove garlic; 2 tsp minced ginger; 1 tsp ground cumin; 0.75 tsp paprika; 0.5 tsp turmeric; 1 pinch salt; 1 pinch pepper

Salmon, yogurt and parsley come together in this South Asian dish, fragrant with ginger and cumin and grilled.

Serves 1 · Easy

Method

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Difficulty: easy

1
Place salmon fillets, skin side down, in shallow glass dish. Pull out any small bones. Whisk together yogurt, coriander, lemon juice, garlic, ginger,cumin, paprika,turmeric, salt, and pepper.
2
Pour over salmon. Cover and marinate in refrigerator for at least 4 hours or up to 24 hours.
3
Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat.
4
Cook for 5 minutes. Turn and baste with marinade. Cook for 4 to 6 minutes or until fish flakes easily when tested with fork.