Monday, July 28, 2014

Grilled Tandoori-Style Salmon Steaks

While the tandoor clay oven, which originated in the old northwest frontier of India, is the traditional method for cooking tandoori dishes, these delicious Grilled Salmon Steaks work perfectly well on an outdoor barbecue also. The robust spice rub of cumin, paprika, garam masala, turmeric and red chilli powder teams with fresh ginger, garlic and lime juice, emulsified with five tablespoons of vegetable oil, to create a wonderfully fragrant and aromatic marinade, inspired by a recipe from Chef Mehermosh Mody's 'La Porte des Indes' cookbook.

Grilled Tandoori-Style Salmon Steak
Serves 2

2 salmon steaks, at least 1-inch thick
Lime wedges for garnish

3 garlic cloves, peeled and finely chopped
1 thumb of ginger, peeled and chopped
2 tsp cumin powder
2 tsp paprika powder
1 tsp garam masala
1 1/2 tsp turmeric
1/2 tsp red chilli powder
Juice of 1/2 lime
5 tbsp vegetable oil

Use a food processor to blend together the ginger, garlic and a little water, then add the remaining ingredients, mixing well to make a paste. Marinate the salmon in the mixture for 1-2 hours.

Heat an outdoor grill to medium-high heat and cook the salmon steaks about 10-15 minutes, turning them over half way during the cooking time. Garnish with the lime wedges and serve with some lime pickle.

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