Grilled Salmon Recipe
Marinated Atlantic salmon, infused with a harmonious blend of Afghan spices. Each entrée is thoughtfully accompanied by fresh tandoori naan, rice, a side salad, and cilantro yogurt sauce.
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Ingredients
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Salmon Marinade
Cilantro Yogurt Sauce
Accompaniments
Method
Marinating the Salmon
- 1
Prepare the Marinade
In a bowl, whisk together the olive oil, lemon juice, minced garlic, cumin powder, coriander powder, paprika, salt, black pepper, and chopped cilantro until well combined.
- 2
Marinate the Salmon
Place the salmon fillets in a large resealable plastic bag or shallow dish. Pour the marinade over the salmon, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours.
Preparing the Cilantro Yogurt Sauce
- 3
Mix the Sauce
In a mixing bowl, combine the plain yogurt, chopped cilantro, minced garlic, lemon juice, and salt. Stir until smooth and well combined. Adjust seasoning to taste and refrigerate until ready to serve.
Cooking the Salmon
- 4
Preheat the Grill
Preheat your grill to medium-high heat.
- 5
Preparing the Accompaniments
- 6
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and water is absorbed.
- 7
Assemble the Salad
In a large bowl, combine mixed salad greens, diced tomatoes, and sliced cucumber. Toss gently with your favorite dressing or serve plain.
- 8
Warm the Naan
Wrap the tandoori naan in aluminum foil and place on the grill for the last 2-3 minutes of cooking the salmon, or until warmed through.
