Category: Chutneys
Rating: 2.00
Servings: 6


Ingredients


----SALMON----
1 tablespoon olive oil
1 large garlic clove; finely chopped
6 8 oz. skinless salmon steaks; 1-1/4 inch thick
1 tablespoon garam masala; (recipe follows)
1 salt --fresh peach chutney---
1 tablespoon sugar
1/4 cup rice vinegar
4 medium fresh peaches; peeled and cut into 1/4-i
2 tablespoon fresh ginger root; finely grated --minted yo
1 1/2 teaspoon honey
1 1/2 teaspoon fresh mint; finely chopped
1 pinch cumin; ground
1 pinch turmeric
1 cup plain lowfat yogurt
1 salt
1 fresh ground black pepper --garam m; asala spice blend---
1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon fresh ground black pepper
1 tablespoon cayenne pepper; ground
1 tablespoon fennel seeds; ground
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 teaspoon cloves; ground
1 tablespoon nutmeg; ground

Directions: How to Cook Tandoori Salmon W/Peach Chutney And Minted Yogurt Sauce


1 - Prepare the salmon: In a bowl, combine the olive oil and garlic. Rub the mixture all over the salmon. Sprinkle with the Garam Masala and season lightly with salt. Cover and refrigerate for up to 2 hours.

2 - Make the peach chuteny: In a nonreactive saucepan, dissolve the sugar in the vinegar, stirring, over moderately high heat. Bring to a boil and cook for 1 minute. Stir in the peaches and ginger and return to a boil. Reduce the heat and simmer, stirring, until the fruit is softened, about 5 minutes. Transfer to a bowl.

3 - Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin, and turmeric. Whisk in the yogurt until blended. Season with salt and pepper, cover, and refrigerate.

4 - Light a gril or preheat the broiler. Grill or broil the salmon steaks, turning once, for about 4 minutes per side, or until nicely charred and just cooked through.

5 - Transfer each salmon steak to a warmed plate and remove the central bone with a fork. Serve with the peach chutney and yogurt sauce.

To make the Garam Masala: Combine all ingredients in a small jar. Cover and store at room temperature for up to 1 month. (makes about 6 Tablespoons)

Serving Ideas : with steamed basmati or brown rice.

NOTES : From: Food & Wine - June 1995 Christer Larsson of Christer's - New York, N.Y. A balance of the complex flavors of Indian-spiced salmon and tangy chutney with steamed basmati or brown rice. Recipe by: Ron West


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Related recipes:
Lemon Pickles
Spiced Fruit Chutney
Coriander Leaves Chutney
Eggplant With Garlic And Plum Chutney (India)
Sweet Indian Lemon Pickles


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