Delicious seafood with an ethnic twist, like this Tandoori Salmon, are often on the menus of our cooking classes at the B&B. Book your foodie package and come join in the tasty fun!
1 2½–3-lb. boneless, skin-on salmon filet
6 cloves garlic, roughly chopped
1 3″ piece ginger, peeled and roughly chopped
Kosher salt, to taste
3 tbsp. canola oil
1 tbsp. white vinegar
1 tbsp. kashmiri red chile powder or paprika, plus more
1½ tsp. cardamom seeds
1½ tsp. garlic powder
1½ tsp. ground bay leaf
1½ tsp. ground cinnamon
1½ tsp. ground cloves
1½ tsp. ground ginger
2 cups plain yogurt
6 green Thai chiles, stemmed and minced
1 tbsp. minced fresh cilantro
1 tsp. garam masala
1/2 small cucumber, peeled, seeded, and minced
Freshly ground black pepper, to taste
Put salmon on an aluminum foil–lined baking sheet and set aside. Purée garlic, ginger, and ¼ cup water in a blender. Using a rubber spatula, smear garlic mixture over flesh of salmon, along with salt, half the oil, vinegar, 1 tsp. chile powder, and half of each of the following: cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger. Toss to coat; cover salmon with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Combine 1 cup yogurt, chiles, and remaining oil, chile powder, cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger in a bowl; season with salt. Pour yogurt mixture over salmon and gently massage into flesh. Cover with plastic wrap and refrigerate for 1 more hour. Meanwhile, make the raita sauce: In a small bowl, combine the remaining yogurt, along with the cilantro, garam masala, and cucumbers. Season with salt and pepper and sprinkle some chile powder or paprika over the top; set raita aside.
Heat oven to 500. Uncover salmon and bake until fish is crisp, lightly charred, and cooked through, 20–25 minutes. Using a large metal spatula, transfer salmon to a serving platter and serve hot with the raita sauce. Serves 4-6← Back to Recipe List