Salmon with Tandoori Yogurt Sauce -

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Salmon with Tandoori Yogurt Sauce

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By Bob Carter

Posted July 23rd, 2007

FabulousFoods.com Recommends: Rick Stein's Complete Seafood: A Step-by-step Reference, by Rick Stein, (2008, Ten Speed Press)

Rick Stein's Complete Seafood: A Step-by-step Reference

Servings:	4
Author Notes:	The classic flavors of Indian tandoori marinade give salmon a unique twist by adding a wonderful, subtle flavor.
Ingredients:	4 skinless salmon fillets, 6 ounces each and about 1 1/4" thick 1/2 cup plain yogurt 1 teaspoon lemon juice 1 tablespoon olive oil 1 teaspoon fresh parsley, minced 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 teaspoon fennel seeds 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon ground cloves 1 teaspoon salt 1 teaspoon black pepper For Garnish: fresh lemon wedges fresh parsley
Instructions:	Combine all the spices except salt and pepper and parsley (you can make more of this curry power to keep pre-mixed in a jar for future use). Mix 1 teaspoon spice powder with the yogurt, parsley and lemon juice, set aside. Sprinkle the salmon with salt and pepper, then dredge in the spice mixture. Heat the oil in a large cast iron frying pan over med-high heat. Add the salmon and cook for 3-4 minutes or until browned. Turn the fillets over and place the fry pan in the oven and continue cooking another five minutes or until the fillets flake easily. Do not overcook! Serve with yogurt and lemon slices. You alternatively cook the salmon on an outdoor grill.