Servings: 4
Background
Karan Gokani says: “Salmon isn’t a fish that you typically find in Indian waters, as it is native to colder climates. However, Indian restaurants across the UK have been serving variations of tandoori salmon for years, and it’s now a regular on menus. The spiced yoghurt marinade pairs exceptionally well with salmon, while the natural fattiness of the fish ensures that it remains moist and juicy when cooked over a high heat, such as a grill or in a tandoor. If you’re preparing this dish in a region where salmon isn’t readily available, you can easily substitute it with any local oily fish. Fish like trout, halibut, sea bass, bream, snapper, barramundi and Arctic char work wonderfully.“
Ingredients
- 800g salmon fillet, cut into 4 equal pieces
For the marinade
- 1 tsp each ginger and garlic paste
- 1 tsp crushed kasoori methi (dried fenugreek leaves)
- ½ tsp ground turmeric
- ½ tsp fennel seeds
- ½ tsp garam masala
- ¼ tsp crushed black peppercorns
- 2 tbsp Greek-style yoghurt
- 1 egg white (optional)
- 2 tbsp cream cheese
- 1 green chilli, finely chopped
- 6 green cardamom pods, seeds crushed to a powder
- 2 tbsp melted butter, plus more to garnish 1 tsp salt
To garnish
- 1 tsp chaat masala
- a few dill leaves
Method
- Mix all the ingredients for the marinade in a large mixing bowl and coat the salmon pieces in it. Cover and refrigerate for 30 minutes.
- Barbecue the salmon pieces or place in a roasting tray and bake at 200–220°C fan for 12–15 minutes until charred in spots but still pink in the middle. If the salmon has not got spots of char after this time, switch the oven to grill mode on the maximum setting and place the tray on the top shelf for a further minute or two.
- Drizzle the salmon with melted butter and sprinkle over the chaat masala and dill leaves before serving.
