Skip to main content

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.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more