TANDOORI SALMON - A TASTE OF INDIA
Blog, Recipes and Photography by Anu Meha @Handwritten.Recipes
In India, holidays and celebrations are always marked with families coming together and sharing a table full of food. Having lived in North East India with abundance of seafood, a heart warming family meal would comprise of fish curries and steamed white rice which was elevated to a fragrant pulao if we had guests over. Since we are far from home this season, I have worked with the most deliciously fatty Kvarøy Arctic salmon to bring to you a recipe that can be your centerpiece this Holiday Season too. The salmon pairs beautifully with the flavors of caramelized onions and tomatoes in this Tandoori Salmon recipe. Serve this dish alongside some peas and cranberry pulao this holiday season and you are in for a treat.
For the Marinade
1/2 teaspoon salt
Juice of half lemon
1 pound Kvaroy Arctic salmon filet, skin on
1/2 cup thick yogurt
1 tablespoon crushed ginger
1 tablespoon crushed garlic
2 tablespoons tandoori chicken masala spice mix
1 tablespoon Kashmiri chili powder
For the Dry Spice Mix
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon peppercorns
4 to 5 cloves
For the Tandoori Gravy
3 tablespoons vegetable oil
1 large onion, finely diced
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 tablespoon Kashmiri chili powder
2 tablespoons dry spice mix
2 medium tomatoes, diced
2 tablespoons hot and sweet tomato ketchup
5 fresh green chilies, thinly sliced
DIRECTIONS
For the Marinade
In a bowl, add all the ingredients of the marinade except the salmon filets and mix well. Now place the salmon on a tray and pour the marinade on the salmon, rub gently on tall sides so the filet is covered in the marinade. Cover and keep aside for a least 2 hours or refrigerate overnight.
Once ready to cook, bring it to room temperature. Add 2 tablespoons ghee butter to a cast iron pan, once heated, add the salmon skin side down and cook for 2 to 3 minutes depending on the size of the filet. Flip and cook for another minute. We don’t want to overcook the salmon at this point because we will also cook it with the gravy so rare temperature will be good right now. Cover and keep aside until the gravy is ready.
For the Dry Spice Mix
Dry roast all the spices in a pan for a few minutes until fragrant, let them cool and then grind them into a powder. Set aside.
For the Tandoori Gravy
In a nonstick pan over medium hear, add oil and cook onions for about 10 minutes, stirring occasionally, until soft. Add ginger garlic paste and salt to taste, and saute for 2 minutes. Lower temperature and add the turmeric, chili powder and dry spice powder - cook until the oil starts separating. Stir constantly and add a splash of water if the spices start burning.
Now add the diced tomatoes and any leftover marinade from the salmon and cook covered until the tomatoes break down. Add vinegar and tomato ketchup and cook for about 5 minutes, stirring constantly, until sauce thickens. Add green chili and cook, stirring for another 2-3 minutes.
Add the cooked tandoori salmon to the sauce and heat until warmed through. Serve hoot with steamed rice or pulao.