Christer Larsson's Tandoori-Spiced Salmon
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6salmon steaks (with bone), 8 to 10 ounces each
- 2tablespoons olive oil
- 2cloves garlic, minced
- 1tablespoon garam masala (see note)
- 1tablespoon sugar
- 3tablespoons grated fresh ginger
- ¼cup rice vinegar
- 2ripe mangoes, peeled, pitted and diced
- 1tablespoon honey
- ½teaspoon tamarind concentrate (optional)
- 2tablespoons finely minced fresh mint leaves
- Pinch of ground cumin
- Pinch of ground turmeric
- 1pint plain low-fat yogurt
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
721 calories; 41 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 11 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 58 grams protein; 1110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
About three hours in advance, rub the salmon steaks with the oil, garlic and garam masala. Cover and refrigerate.
- Step 2
While the fish is marinating, melt the sugar in a saucepan; then, add 2 tablespoons of the ginger and the vinegar. Bring to a simmer, and cook for a minute; then, add the mangoes. Simmer over low heat about 15 minutes, stirring occasionally, so the mangoes don't stick. The mangoes should hold their shape. Remove from the heat, and refrigerate.
- Step 3
Whisk the honey with the tamarind concentrate (if using), the remaining ginger, the mint leaves, the cumin and the turmeric. Fold into the yogurt, and season to taste with salt and pepper. Refrigerate.
- Step 4
Preheat the grill. Remove salmon from marinade, and grill 4 to 5 minutes on each side, or until cooked to taste. Serve accompanied by the cooked mango and the yogurt sauce.
- Garam masala is an Indian spice blend available in some food shops. It can be made by combining a tablespoon each of ground spices: coriander, cumin, black pepper, cayenne, fennel seeds, ginger cinnamon and cardamom, plus a teaspoon each of ground cloves and nutmeg.
Private Notes
Comments
The sauces were great! Though I did doctor the yogurt sauce with extra amounts of turmeric, cumin, garam masala and some harissa for a littel kick. The mango 'chutney' like sauce was great! Again a little extra ginger and it was delicious. The Fish was tasty and not too spiced so the sauces added a a great sweet-savory balance.
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