Tandoori Grilled Salmon with Cucumber Raita
Indian-style B.C. salmon flavoured with tandoori paste, rich with such things as ginger, tamarind and spices. After grilling the fish it’s served with raita, a cool cucumber/yogurt sauce. In the photo the salmon is served with grilled asparagus and the Madras Curry Couscous Salad sold in our Deli Department.
Recipe - Quality Foods
Tandoori Grilled Salmon with Cucumber Raita
Prep Time25 Minutes
Servings2
Cook Time6 Minutes
0Ingredients
1/4 tsp cumin seeds (see Options)
1/3 cup grated English cucumber
1/2 cup + 2 Tbsp thick plain yogurt (divided)
1/4 tsp minced garlic
1 1/2 tsp lime or lemon juice
1 Tbsp chopped fresh cilantro or mint
salt and ground white pepper, to taste
1 Tbsp tandoori paste (see Note)
2 (140- to 170-gram) salmon fillets
vegetable oil or oil spray, for the grill
cilantro or mint sprigs and lime or lemon slices, for garnish (optional)
Directions
- To make raita, place cumin seeds in a small skillet and set over medium-high heat. Heat cumin 1 to 2 minutes, or until very lightly toasted and aromatic. Place the cumin seeds in a bowl. With your hands, firmly squeeze out as much moisture from the grated cucumber as you can. Add the cucumber to the cumin. Mix in 1/2 cup of the yogurt, garlic, lime (or lemon) juice, chopped cilantro (or mint), salt and white pepper. Cover and chill raita until needed.
- Combine the tandoori paste and remaining 2 Tbsp yogurt in a shallow bowl. Add the salmon and gently turn to coat. Let salmon stand at room temperature until your barbecue or indoor grill is heated to medium-high.
- When the barbecue or indoor grill is heated, thoroughly oil the bars of the grill to prevent sticking. Grill the salmon 3 to 4 minutes per side, or until cooked through (see Options). Serve salmon with a generous spoonful of the raita. Garnish with cilantro (or mint sprigs) and lime (or lemon) slices, if using.
Note: Jars of tandoori paste are sold in our Asian foods aisle.
Options: If you don’t have cumin seeds, replace with 1/8 tsp ground cumin, or to taste.
You don’t need to toast it; just mix with the other raita ingredients. This recipe could be double or further expanded. If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set the salmon on a parchment paper-lined baking sheet and bake 12 to 15 minutes, until cooked through.
25 minutes
Prep Time
6 minutes
Cook Time
2
Servings
Directions
- To make raita, place cumin seeds in a small skillet and set over medium-high heat. Heat cumin 1 to 2 minutes, or until very lightly toasted and aromatic. Place the cumin seeds in a bowl. With your hands, firmly squeeze out as much moisture from the grated cucumber as you can. Add the cucumber to the cumin. Mix in 1/2 cup of the yogurt, garlic, lime (or lemon) juice, chopped cilantro (or mint), salt and white pepper. Cover and chill raita until needed.
- Combine the tandoori paste and remaining 2 Tbsp yogurt in a shallow bowl. Add the salmon and gently turn to coat. Let salmon stand at room temperature until your barbecue or indoor grill is heated to medium-high.
- When the barbecue or indoor grill is heated, thoroughly oil the bars of the grill to prevent sticking. Grill the salmon 3 to 4 minutes per side, or until cooked through (see Options). Serve salmon with a generous spoonful of the raita. Garnish with cilantro (or mint sprigs) and lime (or lemon) slices, if using.
Note: Jars of tandoori paste are sold in our Asian foods aisle.
Options: If you don’t have cumin seeds, replace with 1/8 tsp ground cumin, or to taste.
You don’t need to toast it; just mix with the other raita ingredients. This recipe could be double or further expanded. If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set the salmon on a parchment paper-lined baking sheet and bake 12 to 15 minutes, until cooked through.