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Tandoori Salmon By Dave Watson


Tandoori Salmon

Two fresh salmon fillets

Pinch of sea salt

50g butter diced

For The Marinade :-


1 garlic clove crushed

Small piece of ginger (same size as garlic clove) grated

½ tbsp of lime juice

100ml full fat Greek yoghurt

¼ tsp turmeric

½ tsp sweet smoked paprika

1tsp Kashmiri chilli powder

½ tsp sea salt

Pinch of garam masala

Pinch of kasoori methi

½ tbsp of vegetable oil

Red food colour (optional)

Method :-

Season the salmon on both side with a little bit of sea salt and set aside

Put all of the marinade ingredients into a bowl and mix thoroughly.

Spoon some of the marinade onto a plate or bowl and sit the salmon fillets on top of it.

Then, coat the top and sides of the Salmon with the remaining marinade, cover and put it in the fridge for an hour or two.

Slowly heat a heavy based frying pan over a medium heat and brush it with a light coating of vegetable oil

Remove the thick of the marinade from the salmon then place them into the hot pan. Cook on one side for around two minutes

but don’t move them around the pan. Carefully turn them over and cook for another two minutes again without moving them.

By now both sides should have a decent charring. Using tongs turn the fillets onto their side briefly just so they’re coloured all over.

Turn down the heat and add the cubed butter. Once it’s melted use it to baste the salmon but don’t let it burn.

Serve immediately.

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