Christer Larsson's Tandoori-Spiced Salmon
Published May 24, 1994
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 salmon steaks (with bone), 8 to 10 ounces each
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon garam masala (see note)
1 tablespoon sugar
3 tablespoons grated fresh ginger
¼ cup rice vinegar
2 ripe mangoes, peeled, pitted and diced
1 tablespoon honey
½ teaspoon tamarind concentrate (optional)
2 tablespoons finely minced fresh mint leaves
Pinch of ground cumin
Pinch of ground turmeric
1 pint plain low-fat yogurt
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
28 grams carbs; 151 milligrams cholesterol; 720 calories; 14 grams monosaturated fat; 11 grams polyunsaturated fat; 9 grams saturated fat; 43 grams fat; 3 grams fiber; 1110 milligrams sodium; 56 grams protein; 24 grams sugar
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.