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