Description
A flavorful Tandoori Salmon dish that’s easy to prepare and perfect as an appetizer or main course.
Ingredients
Units
- 2-3 salmon fillets (either whole or cut into cubes)
- 2-3 cups (480-720 ml) thick yoghurt
- 2 tbsp Tandoori Masala
- 1 tbsp crushed ginger and garlic
- Salt, to taste
- 1 tbsp lemon juice
- 2 tbsp oil
- Chaat masala, for sprinkling
Instructions
- In a large zip-lock bag, combine the yoghurt, Tandoori Masala, crushed ginger and garlic, salt, and lemon juice. Mix well to form a marinade.
- Add the salmon fillets to the bag, ensuring they are well-coated with the marinade. Seal the bag and refrigerate for 5-6 hours or overnight for best results.
- Preheat your grill or oven to 400°F (200°C).
- Place the marinated salmon pieces on a greased aluminum foil on a baking sheet or directly on the grill.
- Brush the salmon with oil to prevent sticking and to enhance flavor.
- Grill or bake the salmon for 15-20 minutes, turning once halfway through, until the salmon is cooked through and slightly charred on the edges.
- Remove from heat and sprinkle with chaat masala before serving.
Notes
- For best flavor, marinate the salmon overnight.
- You can substitute chicken or paneer for salmon.
- Serve with a side of mint chutney or a fresh salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 hours
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 70