Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice)

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice) Empty Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice)

    Post by Lobo Sat 16 Jan 2016, 10:58 pm

    Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice) Img63l
    Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice)
    Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice) Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4
    Combining a dozen seasonings, including chili, paprika, cumin and fragrant menthi leaves, our Indian-inspired tandoori spice lends complex flavor to broiled salmon fillets. A cucumber salad provides a refreshing contrast.






    • 104

    Ingredients:


    • 1/3 cup plain yogurt
    • 4 Tbs. fresh lemon juice
    • 1 Tbs. plus 1/4 tsp. tandoori spice
    • 1/4 tsp. cayenne pepper
    • 2 garlic cloves, minced
    • 1 Tbs. minced fresh ginger
    • 1 tsp. sea salt, plus more, to taste
    • Freshly ground black pepper, to taste
    • 4 skin-on salmon fillets, each about 6 oz.
    • 2 cups peeled, halved and thinly sliced cucumber (about 1 large)
    • 1 cup thinly sliced red onion (about 1/2 onion)
    • 2 cups seeded and diced tomato (1-inch dice)
    • 3 Tbs. olive oil
    • 2 Tbs. minced fresh cilantro


    Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice) Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    In a large bowl, stir together the yogurt, 2 Tbs. of the lemon juice, the 1 Tbs. tandoori spice, the cayenne, garlic, ginger, 1/2 tsp. of the sea salt and a pinch of black pepper. Add the salmon fillets, coating them with the marinade. Cover and refrigerate for 2 hours.
    Meanwhile, in a bowl, stir together the cucumber, onion, tomato, the remaining 2 Tbs. lemon juice, the remaining 1/2 tsp. salt, a pinch of pepper, 1 Tbs. of the olive oil and 1 Tbs. of the cilantro. Cover and refrigerate until ready to serve.
    Position a rack in the uppermost position of an oven and preheat the broiler. Line the bottom of a broiler pan with aluminum foil and place the rack on top.
    Remove the fish from the marinade and brush off the excess. Drizzle the fillets with the remaining 2 Tbs. olive oil and season with salt, black pepper and the 1/4 tsp. tandoori spice. Arrange the fillets on the prepared pan so they are not touching. Broil until they are a golden rose color and slightly opaque in the center, 5 to 6 minutes.
    Remove the fish from the oven, cover with aluminum foil and let rest for 2 minutes. Serve with the cucumber salad and garnish with the remaining 1 Tbs. cilantro. Serves 4.
    Adapted from a recipe by Williams-Sonoma.
    • Back to top
      Current date/time is Sat 16 Nov 2024, 7:37 pm