Tandoori Salmon

I warned you it was a bucket list kind of weekend... Here's item 2 of the 4 I have planned. I decided Rory and I should have something nice for dinner and this seemed like an easy way to get this. We actually picked up some tandoori powder (ok some might be a slight understatement, try 5 boxes) while we were in Australia, but should we use all of that up before we get chance to replenish supplies, then I thought I'd try making the powder from scratch.

Dinner, just delicious.

Tandoori Salmon
Serves: 2
Prep Time: 5 mins (plus 4+ hours to marinate) Cook Time: 10 mins

500g salmon
150g yoghurt
1tbsp lemon juice
1 clove garlic minced
2tsp ginger powder
1tsp cumin
1tbsp paprika
1/2tsp turmeric
pinch of salt and pepper
pinch of cilantro

1. Prepare salmon into 2 fillets and place skin side down in a glass dish.
2. Mix together all the remaining ingredients to form the tandoori paste.
3. Pour paste over the top of salmon and make sure they're completely coated. Cover the dish with plastic wrap and place in the fridge for at least 4 hours (no longer than 24)

Fillets marinated and ready for refrigeration

4. Take fillets out, remove excess marinade and place them, skin side up, on a greased grill for 5 mins.
5. Turn fillets over and baste with remaining paste. Grill for a further 5 mins or until the salmon flakes apart when tested with a fork.
6. Sprinkle top of fillet with cilantro.

This was delicious! Better than the packet stuff (even if I do say so myself). We had it with hasselback potatoes, sprinkled with paprika to keep with the theme. I had wanted to have asparagus with it but I'm beginning to think the supermarkets here make a choice between asparagus and lemons... Regardless, divine.