Search for anything:

Tandoori Salmon

salmon

4 4-ounce salmon fillets; with skin
1/2 cup plain yogurt
1 tablespoon chopped fresh coriander or parsley
1 tablespoon lemon juice
1 clove garlic; minced
2 teaspoons minced gingerroot
1 teaspoon ground cumin
3/4 teaspoon paprika
1/2 teaspoon turmeric
pinch salt and pepper

Place salmon fillets, skin side down, in shallow glass dish. Pull out any small bones. Whisk together yogurt, coriander, lemon juice, garlic, ginger, cumin, paprika, turmeric, salt and pepper; pour over salmon. Cover and marinate in refrigerator for at least 4 hours or up to 24 hours. Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat; cook for 5 minutes. Turn and baste with marinade; cook for 4 to 6 minutes or until fish flakes easily when tested with fork. Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Contributor: The Canadian Living 20th Anniversary Cookbook.

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU