Side Pannel
Tandoori Salmon W/peach Chutney and Minted Yogurt Sauce
Tandoori Salmon W/peach Chutney and Minted Yogurt Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian
Ingredients List
- -----------------------------------SALMON-----------------------------------
- 1 tb Olive oil
- 1 lg Garlic clove; finely chopped
- 6 8 oz. skinless salmon
- -steaks; 1-1/4 inch thick
- 1 tb Garam Masala; (recipe
- -follows)
- Salt
- ---Fresh Peach Chutney---
- 1 tb Sugar
- 1/4 c Rice vinegar
- 4 md Fresh peaches; peeled and
- -cut into 1/4-inch dice
- 2 tb Fresh ginger root; finely
- -grated
- ---Minted Yogurt Sauce---
- 1 1/2 ts Honey
- 1 1/2 ts Fresh mint; finely chopped
- 1 pn Cumin; ground
- 1 pn Turmeric
- 1 c Plain lowfat yogurt
- Salt
- Fresh ground black pepper
- ---Garam Masala Spice
- -Blend---
- 1 tb Coriander; ground
- 1 tb Cumin; ground
- 1 tb Fresh ground black pepper
- 1 tb Cayenne pepper; ground
- 1 tb Fennel seeds; ground
- 1 tb Ginger; ground
- 1 tb Cardamom; ground
- 1 ts Cloves; ground
- 1 tb Nutmeg; ground
Directions
1 - Prepare the salmon: In a bowl, combine the olive oil and garlic. Rub
the mixture all over the salmon. Sprinkle with the Garam Masala and season
lightly with salt. Cover and refrigerate for up to 2 hours.
2 - Make the peach chuteny: In a nonreactive saucepan, dissolve the sugar
in the vinegar, stirring, over moderately high heat. Bring to a boil and
cook for 1 minute. Stir in the peaches and ginger and return to a boil.
Reduce the heat and simmer, stirring, until the fruit is softened, about 5
minutes. Transfer to a bowl.
3 - Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin,
and turmeric. Whisk in the yogurt until blended. Season with salt and
pepper, cover, and refrigerate.
4 - Light a gril or preheat the broiler. Grill or broil the salmon steaks,
turning once, for about 4 minutes per side, or until nicely charred and
just cooked through.
5 - Transfer each salmon steak to a warmed plate and remove the central
bone with a fork. Serve with the peach chutney and yogurt sauce.
To make the Garam Masala: Combine all ingredients in a small jar. Cover and
store at room temperature for up to 1 month. (makes about 6 Tablespoons)
Serving Ideas : with steamed basmati or brown rice.
the mixture all over the salmon. Sprinkle with the Garam Masala and season
lightly with salt. Cover and refrigerate for up to 2 hours.
2 - Make the peach chuteny: In a nonreactive saucepan, dissolve the sugar
in the vinegar, stirring, over moderately high heat. Bring to a boil and
cook for 1 minute. Stir in the peaches and ginger and return to a boil.
Reduce the heat and simmer, stirring, until the fruit is softened, about 5
minutes. Transfer to a bowl.
3 - Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin,
and turmeric. Whisk in the yogurt until blended. Season with salt and
pepper, cover, and refrigerate.
4 - Light a gril or preheat the broiler. Grill or broil the salmon steaks,
turning once, for about 4 minutes per side, or until nicely charred and
just cooked through.
5 - Transfer each salmon steak to a warmed plate and remove the central
bone with a fork. Serve with the peach chutney and yogurt sauce.
To make the Garam Masala: Combine all ingredients in a small jar. Cover and
store at room temperature for up to 1 month. (makes about 6 Tablespoons)
Serving Ideas : with steamed basmati or brown rice.
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