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Wednesday, March 12, 2008

Tandoori Salmon

6 Salmon fillets (4 Ozs. each) skin removed
1/3 cup of thick Yogurt
1 clove garlic minced
1 Tbsp finely chopped fresh ginger root
1 tbsp ground cumin
1 Green pepper, seeded and finely chopped
1 tbsp paprika
1/2 tsp salt
1 tsp pepper
1/4 tsp frond cardamom
1/4 tsp ground cloves


  • Pat salmon dry and place in a shallow baking dish.
  • Mix yogurt, ginger, garlic, pepper. cumin, paprika, salt, pepper, cloves and cardamom in a small bowl.
  • Spoon yogurt mixture over salmon and gently rub into fish. Store in refrigerator for 20 minutes or up to 2 hours.
  • Place salmon on a baking sheet lined with parchment paper. Roast in a preheated 450 F or 230 C oven for 10-12 minutes or until salmon is just cooked through. Serve with rice pilaf.

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