WILD SALMON WITH TANDOORI MARINADE
Ingredients
- 1 1 1teaspoon TEASPOON_USVolumesea salt
Wild Salmon with Tandoori Marinade
- 8 8 8filets wild salmon, 2 oz. each, skinless
- 1 1 1cup CUP_USVolumeTandoori Marinade (See recipe below)
- 1/2 .5 .5cup CUP_USVolumeCilantro-Mint Chutney (See recipe below)
- Pickled Cucumbers (See recipe below)
- 2 2 2scallions, cut into fine julienne
- 1 1 1pinch garam masala
Tandoori Marinade
- 1 1 1teaspoon TEASPOON_USVolumepaprika
- 1 1 1teaspoon TEASPOON_USVolumeturmeric
- 1 1 1teaspoon TEASPOON_USVolumecayenne pepper
- 1 1 1teaspoon TEASPOON_USVolumecoriander
- 1 1 1teaspoon TEASPOON_USVolumecumin
- 1 1 1teaspoon TEASPOON_USVolumeground ginger
- 1 1 1teaspoon TEASPOON_USVolumeground cardamom
- 1/4 .25 .25teaspoon TEASPOON_USVolumeground nutmeg
- 1/4 .25 .25teaspoon TEASPOON_USVolumeground black pepper
- 2 2 2cloves garlic
- 1 1 1tablespoon TABLESPOON_USVolumetamarind paste
- 3/4 .75 .75cup CUP_USVolumehoney
- 3/4 .75 .75cup CUP_USVolumeplain yogurt
Cilantro-Mint Chutney
- 1 1 1cup CUP_USVolumecoconut milk
- 1 1 1tablespoon TABLESPOON_USVolumeshredded coconut
- 3 3 3cloves garlic
- 4 4 4ounces OUNCE_USVolumeplain yogurt
- 1 1 1ounce OUNCE_USVolumehoney
- 1/4 .25 .25teaspoon TEASPOON_USVolumecayenne
- 1 1 1tablespoon TABLESPOON_USVolumecumin
- 1 1 1tablespoon TABLESPOON_USVolumecoriander
- 1 1 1teaspoon TEASPOON_USVolumefenugreek
- 1 1 1tablespoon TABLESPOON_USVolumesugar
- Salt and pepper, to taste
- 2 2 2cups CUP_USVolumecilantro leaves
- 1 1/2 1.5 1.5cups CUP_USVolumemint leaves
- 1/2 .5 .5cup CUP_USVolumelemon juice
Pickled Cucumbers
- 4 4 4Japanese cucumbers, peeled and sliced into thin rings
- 1/2 .5 .5tablespoon TABLESPOON_USVolumesalt
- 2 2 2tablespoons TABLESPOON_USVolumeplain yogurt
- 1/2 .5 .5teaspoon TEASPOON_USVolumechopped dill
- 1/2 .5 .5teaspoon TEASPOON_USVolumecaraway seeds, cracked
- Salt and pepper, to taste
- 1 1 1tablespoon TABLESPOON_USVolumerice vinegar
- 1 1 1tablespoon TABLESPOON_USVolumesugar
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.