Tandoori Salmon 4 Salmon fillets (with skin) ( 4 oz. each)
1/2 c Plain yogurt
1 tb Chopped fresh coriander or parsley
1 tb Lemon juice
1 cl Garlic, minced
2 ts Minced gingerroot
1 ts Ground cumin
3/4 ts Paprika
1/2 ts Turmeric
Pinch each salt and pepper
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; pour over
salmon. Cover and marinate in refrigerator for at least 4 hours or up
to 24 hours.
Shaking off excess marinade and reserving, place salmon, skin side
up, on greased grill over medium-high heat; cook for 5 minutes. Turn
and baste with marinade; cook for 4 to 6 minutes or until fish flakes
easily when tested with fork. Makes 4 servings
Tandoori Salmon printer friendly version located here.
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