Spice-Roasted Salmon With Cucumber Salad (Tandoori Spice)
This delicious tandoori salmon recipe features juicy salmon fillets marinated in a flavorful blend of yogurt, lemon juice, and aromatic spices. Served alongside a refreshing cucumber salad tossed with tomatoes and red onions, this dish is sure to impress your taste buds with vibrant colors and bold flavors. Combine the juicy salmon with the crisp, zesty salad for a perfect balance of textures and tastes in every bite. Enjoy this easy and impressive dish for a special dinner gathering or a delightful weeknight treat.
— Constant Cookbook
Ingredients
- 1/3 cup plain yogurt
- 4 Tbs. fresh lemon juice
- 1 Tbs. plus 1/4 tsp. tandoori spice
- 1/4 tsp. cayenne pepper
- 2 garlic cloves, minced
- 1 Tbs. minced fresh ginger
- 1 tsp. sea salt, plus more, to taste
- Freshly ground black pepper, to taste
- 4 skin-on salmon fillets, each about 6 oz.
- 2 cups peeled, halved and thinly sliced cucumber (about 1 large)
- 1 cup thinly sliced red onion (about 1/2 onion)
- 2 cups seeded and diced tomato (1-inch dice)
- 3 Tbs. olive oil
- 2 Tbs. minced fresh cilantro
Instructions
- In a large bowl, stir together the yogurt, 2 Tbs. of the lemon juice, the 1 Tbs. tandoori spice, the cayenne, garlic, ginger, 1/2 tsp. of the sea salt and a pinch of black pepper. Add the salmon fillets, coating them with the marinade. Cover and refrigerate for 2 hours. Meanwhile, in a bowl, stir together the cucumber, onion, tomato, the remaining 2 Tbs. lemon juice, the remaining 1/2 tsp. salt, a pinch of pepper, 1 Tbs. of the olive oil and 1 Tbs. of the cilantro. Cover and refrigerate until ready to serve. Position a rack in the uppermost position of an oven and preheat the broiler. Line the bottom of a broiler pan with aluminum foil and place the rack on top. Remove the fish from the marinade and brush off the excess. Drizzle the fillets with the remaining 2 Tbs. olive oil and season with salt, black pepper and the 1/4 tsp. tandoori spice. Arrange the fillets on the prepared pan so they are not touching. Broil until they are a golden rose color and slightly opaque in the center, 5 to 6 minutes. Remove the fish from the oven, cover with aluminum foil and let rest for 2 minutes. Serve with the cucumber salad and garnish with the remaining 1 Tbs. cilantro. Serves 4. Adapted from a recipe by Williams-Sonoma.
Yield
Serves 4.
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