Tandoori Salmon

I have been struggling, trying to decide what recipe I should share with you.  The other night, while preparing this dish for dinner, Andy and I decided to start taking pictures during the prep.  Hence, the first post!  Andy and I really love the flavors in this dish.  We hope you will too. 

Ingredients:

1 large garlic clove, minced
1 1/2 teaspoons fresh ginger minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground fenugreek
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Pinch of ground cloves
Fresh ground salt and pepper
1 1/2 cups plain low-fat yogurt (not Greek)
1/4 cup canola oil, plus more for grilling
8 skinless center-cut salmon fillets

For serving you will need:

Grilled naan bread or I prefer warm rooties if available
Handful of fresh cilantro sprigs
Cucumber salad
Steamed basmati rice
Reserved yogurt marinade

Method:

Using the side of a chef's knife, mash the garlic and ginger into a paste.  Scrape into a bowl and add the next 7 ingredients along with 1/2 teaspoon  each of salt & pepper.  Add the yogurt and 1/4 cup of oil and whisk until smooth.  Place about a 1/2 cup of the prepared marinade in a separate bowl to reserve for serving.  Place the salmon in a glass baking dish and coat with the remaining marinade.  Cover both and refrigerate for at least 2 hours, but no longer than 4 hours.

Now it is time to prepare the cucumber salad.  Here is what you will need:

1 English cucumber washed, peeled and thinly sliced
1/4 cup rice vinegar
3 teaspoons of sugar
3 tablespoons thinly sliced scallions green part only
fresh ground salt and pepper to taste
dash or two of olive oil

In a small bowl whisk the vinegar, sugar, scallions, salt & pepper and olive oil until well combined.  Place the cucumbers in a bowl and pour in the dressing,  Stir to coat the cucumbers evenly.  Cover and place in the fridge to marinate for about an hour. 

Next, prepare the basmati rice according to the package directions.  Keep warm until ready to serve.

Light a grill or prepare a braai.  Oil the grill grates.  Scrape off the excess marinade and lightly brush the fish with oil.  Grill over moderate heat, turning once or twice, until golden and nearly cooked through, about 8 minutes.  If using naan bread, place on grill about 3 minutes per side or warm rooties in oven according the package directions.  Place salmon and naan/rooties on a serving platter and serve.

Andy and I like to make a "taco" with this meal.  We use the naan/rootie as the base, place a small amount of the steamed basmati on first, then a piece of salmon, a teaspoon or two of the reserved marinade, a couple cucumbers and finally the fresh cilantro sprigs.  Enjoy!

When I was prepping this meal I planned to pair it with the Oak Lane, Chenin - Sauvignon Blanc.  Andy wanted to pair it with the Beau Joubert, Old Vine Chenin Blanc.  Turns out the citrus flavors in the Oak Lane, Chenin-Sauvignon Blanc balanced this dish beautifully,  sorry Andy.