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Wild Salmon with Tandoori Marinade

Ingredients
Serves:
Wild Salmon with Tandoori Marinade
8
filets wild salmon, 2 oz. each, skinless
1 cup
Tandoori Marinade (See recipe below)
1/2 cup
Cilantro-Mint Chutney (See recipe below)
Pickled Cucumbers (See recipe below)
2
scallions, cut into fine julienne
1 pinch
garam masala
Tandoori Marinade
1 teaspoon
paprika
1 teaspoon
turmeric
1 teaspoon
cayenne pepper
1 teaspoon
coriander
1 teaspoon
cumin
1 teaspoon
ground ginger
1 teaspoon
ground cardamom
1/4 teaspoon
ground nutmeg
1/4 teaspoon
ground black pepper
2 clove s
garlic
1 tablespoon
tamarind paste
3/4 cup
honey
3/4 cup
plain yogurt
Cilantro-Mint Chutney
1 cup
coconut milk
1 tablespoon
shredded coconut
3 clove s
garlic
1/2 cup
plain yogurt
2 tablespoon s
honey
1/4 teaspoon
cayenne
1 tablespoon
cumin
1 tablespoon
coriander
1 teaspoon
fenugreek
1 tablespoon
sugar
Salt and pepper, to taste
2 cup s
cilantro leaves
1 1/2 cup s
mint leaves
1/2 cup
lemon juice
Pickled Cucumbers
4
Japanese cucumbers, peeled and sliced into thin rings
1/2 tablespoon
salt
2 tablespoon s
plain yogurt
1/2 teaspoon
chopped dill
1/2 teaspoon
caraway seeds, cracked
Salt and pepper, to taste
1 tablespoon
rice vinegar
1 tablespoon
sugar
  1. Make Tandoori Marinade. Place salmon in marinade, mix and marinate for at least 6 hours. While salmon is marinating, make Cilantro-Mint Chutney and Pickled Cucumbers.
  2. Preheat the oven to 400 degrees F. Cover a baking pan with aluminum foil and butter or lightly spray with non-stick cooking spray. Place marinated salmon in pan and place in oven. Cook until medium, basting generously with excess marinade.
  3. To serve, place a small amount of Cilantro-Mint Chutney in the center of each plate. Place a small amount of Pickled Cucumbers in the center of the chutney. Place 2 pieces of cooked salmon on top of the cucumbers. Top each piece of salmon with julienne scallions. Garnish each plate with pinch of garam masala.
  4. Grind all spices together in a spice grinder. Place them in a blender with garlic, tamarind paste, honey and yogurt and blend until smooth. Keep refrigerated until ready to use.
  5. Heat coconut milk and shredded coconut slightly. Remove from heat. Place in blender with garlic, yogurt, honey, spices, sugar, salt and pepper and puree. Allow mixture to cool. Then, add cilantro, mint leaves and lemon juice and blend until smooth. Keep refrigerated until ready to use.
  6. In bowl, mix together cucumber slices and salt. Allow mixture to sit for 1 hour, then drain. Mix remaining ingredients together in separate bowl and add cucumbers. Marinate for a couple of hours before serving.
RATING:
fivestar: 
Average: 3.2 (10 votes)

About this Recipe

Wolfgang Puck's Wild Salmon with Tandoori Marinade is a tantalizing baked appetizer featuring the exotic flavors from classic Indian cuisine served with quick pickled cucumbers and cilantro mint chutney.

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