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Tandoori Salmon

Tandoori Salmon
For some hectic days, we all have our own shortcut ways of cooking. Some days, I go for semi-homemade food, using some store bought ingredients. One pot meals like pulav and baked pastas are loved at our place. Stuffed Parathas with yogurt, chutney and pickles are a hit too. Today's oven baked Salmon seasoned with Indian Tanduri Masala has recently joined our list of those quick lunches and lazy dinners.

Ingredients:
Salmon or any other fish - 1 pound
Tandoori Masala - 1 tbsp
Garam Masala - 1/4 tsp
Kasuri Methi/Dry Fenugreek Leaves - 1/2 tbsp
Cayenne Pepper/Chilli Powder - 1 tsp
Coriander/Dhania Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Garlic - 4 big cloves
Lemon Slices - 4
Salt
Oil

How to bake Tanduri Salmon:
  • In a small bowl, add tandoori masala, garam masala, cayenne pepper, ground coriander, ground cumin, turmeric and salt to taste. Crush kasuri methi between your palms and add it to the bowl. Mix all the ingredients well. This will be the Tandoori seasoning for salmon.
  • Place the salmon on a big plate. Sprinkle half the Tandoori seasoning on one side of the salmon. Rub it evenly. Apply the seasoning on the other side as well. Coat the salmon well with the seasoning.
  • Crush the garlic cloves and cut a lemon/lime into round slices. I added 4 slices. 
Tanduri Salmon
  • Preheat the oven at 350 degrees F. Grease a baking dish with cooking spray or oil. Place the salmon on the tray and add garlic and lemon to the tray as well. Apply some oil to the salmon as well.  I used cooking spray.
  • Bake the salmon uncovered for about 15 - 20 minutes or until salmon changes color and turns flaky.
  • You can bake Salmon Kababs using skewers for appetizers as well.
  • By the time salmon gets cooked, saute some vegetables on a pan. I used zucchini today. Bell Peppers/Capsicum also go well with salmon. 
Cut the salmon into 3 - 4 pieces and serve with grilled vegetables and
Baked Potato or Sweet Potato fries. Tanduri Salmon tastes great with rice as well.
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