Tandoori Roasted Salmon Recipe
mint yogurt, cucumber salad, tamarind bel puri (GF)
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Ingredients
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Tandoori marinade and salmon
Mint yogurt (cooling sauce)
Cucumber salad
Tamarind bel puri (GF tangy sauce)
Finishing & garnish
Method
Tandoori marinade and salmon
Prepare marinade
In a bowl combine 1 cup plain yogurt, ginger paste, garlic paste, ground coriander, ground cumin, red chili powder, sweet paprika, garam masala, turmeric, lemon juice, 2 tbsp vegetable oil, 1.5 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth and uniform.
Marinate salmon
Pat salmon fillets dry with paper towels. Lightly score the skin side in 2–3 shallow diagonal cuts. Coat each fillet thoroughly with the marinade, pressing into scores and around sides. Place fillets on a tray, cover, and refrigerate for at least 30 minutes and up to 3 hours (longer increases flavor).
Roast (tandoori style)
Preheat oven to 230°C / 450°F and position a rack near top third of oven, or preheat a grill. Line a baking sheet with foil and brush with 1 tbsp oil. Place salmon skin-side down and wipe excess marinade from exposed flesh if it’s very thick (to avoid burning). Roast for 8–12 minutes depending on thickness (6–8 minutes for 1" thick fillets on high heat; up to 12 minutes for thicker pieces) until the edges are opaque and just flake with a fork but center remains moist. Optionally finish with a 1–2 minute broil or blast on a hot grill to get slight char. Remove from oven and let rest 3 minutes.
Mint yogurt (cooling sauce)
Make mint yogurt
In a blender or food processor combine 1 cup plain strained yogurt, 1/2 cup packed fresh mint, 1/4 cup cilantro, 1/2 tsp green chili (optional), 1 tbsp lemon juice, 1/2 tsp salt and 1/2 tsp sugar or honey. Blend to a smooth sauce, adding up to 2 tbsp water to reach a spoonable consistency. Taste and adjust salt or lemon.
Chill in refrigerator until ready to serve. Spoon a dollop under or beside each salmon portion when plating.
Cucumber salad
Prepare salad
Thinly slice the English cucumber (half-moons or ribbons) and combine with 1/4 cup thinly sliced red onion and 2 tbsp chopped cilantro in a bowl. Add 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp roasted cumin powder, 1/4 tsp chili flakes and 1/2 tsp salt. Toss to combine and let sit 5–10 minutes to mellow the onion and allow flavors to marry.
Tamarind bel puri (tangy sauce)
Make tamarind sauce
In a small bowl whisk 3 tbsp tamarind paste with 2 tbsp hot water until smooth. Stir in 2 tbsp date paste (or chopped dates mashed), 1/2 tsp roasted cumin powder, 1/2 tsp black salt (or regular salt) and 1/4 tsp red chili powder. Adjust sweetness or acidity: add a pinch of sugar if too tart or a touch more water to loosen. Fold in 2 tbsp chopped roasted peanuts if using for texture.
Taste and adjust seasoning. Keep at room temperature; this sauce should be tangy-sweet and slightly thick.
Assembly & finishing
Plate
Spoon a generous smear or pool of mint yogurt on each plate. Place a portion of cucumber salad beside it. Lay a roasted tandoori salmon fillet on the yogurt or slightly overlapping the salad. Drizzle 1–2 tbsp tamarind bel puri around the plate or in a small pool beside the fish for tangy contrast.