Categories: Indian, Seafood

Ingredients

• 175 g salmon filets (6 fillets 6 oz each)
• Marinade:
• 6 Tbsp tandoori powder
• 1/2 cup fresh lime juice
• 1/2 cup cilantro, chopped
• 1/2 cup canola oil
• 1 Tbsp garlic, minced
• 1 Tbsp shallots, minced
• 1 Tbsp ginger, minced
• Lime Coconut Butter Sauce:
• 1/2 cup fresh lime juice
• 1/3 cup coconut milk
• 1/2 cup 35% cream
• 1 cup cold, unsalted butter, cubed
• 1 Tbsp green onion, chopped
• 1/4 tsp salt

Directions

1. Preheat oven to 400 F.

2. Pat salmon dry, place in glass dish and set aside.

3. In bowl, mix together tandoori powder, lime juice, cilantro, canola oil, garlic, shallots and ginger.

4. Pour marinade over salmon, covering completely.

5. Marinate in refrigerator for 3 hours.

6. Remove filets from marinade and gently scrape off excess; reserve leftover marinade.

7. Lightly oil a grill or grill pan.

8. Grill salmon filets so that they are marked in a criss-cross fashion.

9. Brush filets with reserved marinade and transfer to a baking sheet.

10. Bake at 400 F for 4-5 minutes to desired doneness.

11. Butter Sauce:

12. Bring lime juice, coconut milk and cream to a simmer.

13. Whisk in cold butter.

14. Season with honey, green onions and salt.

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