Tandoori Salmon
(from dedalusjmmr’s recipe box)
Source: Food Network, Trish Magwood, Chinatown Tour (from RecipeThing user deejp)
Serves 6 peopleIngredients
- 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
-
Preheat oven to 400 F.
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Pat salmon dry, place in glass dish and set aside.
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In bowl, mix together tandoori powder, lime juice, cilantro, canola oil, garlic, shallots and ginger.
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Pour marinade over salmon, covering completely.
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Marinate in refrigerator for 3 hours.
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Remove filets from marinade and gently scrape off excess; reserve leftover marinade.
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Lightly oil a grill or grill pan.
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Grill salmon filets so that they are marked in a criss-cross fashion.
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Brush filets with reserved marinade and transfer to a baking sheet.
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Bake at 400 F for 4-5 minutes to desired doneness.
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Butter Sauce:
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Bring lime juice, coconut milk and cream to a simmer.
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Whisk in cold butter.
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Season with honey, green onions and salt.