Tandoori Salmon Recipe

2 tablespoons Tandoori spice blend 
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
2 tablespoon warm ghee
Mix the above in asmall mixing bowl

3/4 pound center-cut salmon fillet, skinned and halved – pat dry
3 teaspoons coarsely ground black pepper freshly ground
2 tablespoons ghee

Coat the salmon with the marinade and put it in a sealable plastic, and let it marinate, sealed and chilled, for 30 minutes or 3 hours or more in a refrigerator. Remove the salmon from the bag, discarding the marinade, but saving it, and press 1.5 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the ghee over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just crusts up and cooks through.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.

© Kavita Mehta
photo credit Kavita and Vinay Mehta



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