Tandoori Salmon

READY IN: 20mins
Recipe by Derf

Excellent salmon, from the local newpaper

Top Review by Linda's Busy Kitchen

I bought 1 1/2 lbs. of wild Alaskan salmon to make this recipe. I made the sauce and put it on the fish, and refrigerated it for 4 hrs. I used 3 T. of fresh ginger, chopped, and other than that made the recipe as directed. I did use fat free yogurt. I didn't care for the texture or taste of the mixture on top at all. The only flavor that came through was the whole peppercorns when I bit into one of them. The topping was curdled in texture, and just didn't do anything for me. I cooked it exactly 10 minutes at 500, and it was not done. I had to put it back in for about 3 more minutes. I hope someone else has better luck than I did. However, I will post a picture.

Ingredients Nutrition

Directions

  1. Pour the lemon juice over the salmon and rub it with salt.
  2. Combine the yogurt, ginger, garlic, jalapeno, black peppercorns, and turmeric in a blender and blend until smooth.
  3. Spoon this mixture over the salmon and refrigerate for at least 4, or up to 8 hours.
  4. Preheat the oven to 500 degrees and bake the salmon for 10 minutes, until it flakes easily with a fork.
  5. Garnish it with sprigs of cilantro or mint and serve it with lemon wedges.

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