Tandoori Salmon with Cucumber Sauce

Name: Tandoori Salmon with Cucumber Sauce
Yield: makes 4 servings
Ingredients: 3 pounds salmon fillets; 1 cup plain yogurt; 2 garlic cloves, minced; 1 tablespoon peeled and grated fresh ginger; 2 1/2 tablespoons Tandoori Seasoning (recipe follows); 1 tablespoon chopped fresh mint; Cucumber Yogurt Sauce (recipe follows); 1/4 cup whole black peppercorns; 1/4 cup whole coriander seeds; 2 tablespoons black cardamom seeds; 1/2 tablespoon cumin seeds; 2 tablespoons paprika; 2 tablespoons chili powder; 2 tablespoons whole fenugreek; 2 tablespoons whole cloves; 1/4 teaspoon nutmeg; (makes about 1 1/4 cups); 1 cup plain yogurt; 2 European-style cucumbers, peeled, seeded, and diced; 1 garlic clove, minced; 1 tablespoon chopped fresh mint; 1 1/2 teaspoons chopped fresh flat-leaf parsley; 1/2 teaspoon kosher salt; (makes 8 servings)

December 9, 2011

Tandoori Chicken is a classic northern Indian dish. The word “tandoori” comes from the Hindi word “tandoor,” a tall, cylindrical clay oven originally used in northern India to cook meat dishes and bread. Here, we use a tandoori spice mixture as a marinade for salmon. Traditionalists might balk, but when I’m in a hurry, I use a store-bought tandoori spice mixture. In the convection oven, the salmon cooks quickly and is moist and mildly fragrant. A minty cucumber-yogurt sauce adds an authentic flavor.

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