Tandoori salmon ingredients
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Small pinch of fenugreek leaves (optional)
- 1/4 tsp garam masala
- 1 tsp Kashmiri chili powder (or Cayenne)
- 1/2 teaspoon turmeric powder
- 1 1/2 Tbsp ginger garlic paste (directions below)
- 1 Tbsp white vinegar
- Healthy pinch salt
- Healthy pinch of black pepper
- 1/2 Cup of thick strained greek yogurt
- Juice of 1/2 a lime
- 3-4 center cut filets of salmon
- Olive oil
Tandoori salmon directions
- Heat oven up to 450 degrees (use convection roast setting if you have it)
- Add all the spices into yogurt, adding in the lime juice, vinegar, and salt and mix well
- Rub the marinade into the salmon. (Optional) Cover and chill for 20-30 minutes but no more than an hour
- Drizzle the salmon with olive oil and roast in the oven for 18 - 20 minutes depending on desired level of doneness
To make ginger garlic paste
Blend equal amounts of peeled garlic and peeled fresh ginger (1/4 cup of each) into a coarse paste in a food processor - a few drops of oil will help it blend smoothly. Will keep refrigerated in a glass jar for at least a month. (If you don’t have a food processor, finely grate or mince a tablespoon each of ginger and garlic and mix together). This stuff is gold -- it makes a great base rub on chicken, fish and meats!
Masala green bean ingredients
- 2 cups trimmed and blanched green beans
- ½ tsp brown mustard seeds
- 3-4 curry leaves (optional)
- ½ tsp turmeric powder
- 1 tsp ginger-garlic paste
- Kosher salt
- 1.5 tbsp vegetable oil
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/TandooriSalmon_1603393038815_hpMain_4x3t_384.jpg\")
Alyse Baca
PHOTO: Tandoori Salmon with Masala Green Beans by chef Meherwan Irani
Masala green bean directions
- Heat the oil in a saute pan over medium-high heat.
- When the oil is shimmering, add a few mustard seeds to the oil, if they start to wiggle and pop, your oil is ready for tempering
- Add the rest of the mustard seeds, curry leaves (if using) and turn the heat down to medium so the spices don’t burn
- The mustard seeds will start popping in the oil so you may choose to place a lid over the pot for about 30 secs or so
- Make sure the oil is hot enough that the mustard seeds actually start to pop, otherwise they’re not flavoring the oil
- When mustard seeds stop popping, bring the heat back to medium-high and add the ginger-garlic paste and fry in the oil until starting to brown, about a minute
- Add the turmeric powder and stir in the oil for 30 seconds
- Add green beans along with a healthy pinch of kosher salt and saute until done (3-4 minutes)
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