Tandoori Spiced Salmon
3 portions
25mTandoori refers to a spice mix traditionally used in the tandoor oven, a cylindrical clay oven from India. This tandoori spiced marinated salmon is a unique preparation that results in a crispy skin and robust flavor.
What you will need
1/2 inch fresh Ginger
2 Tbsp Lemon Juice
2 cloves Garlic
1/3 bunch Cilantro
4 Tbsp of Olive Oil
½ tsp Paprika
½ tsp Coriander powder
5 ounces Salmon Fillets
8 oz. fresh Linguini Pasta
1/2 Onion
12 oz Green Beans
1 1/2 tsp Salt
(Nutritional facts 170 calories, 6.77 g fat, 20.99 g carbohydrates, 7.04 g protein, 7 mg cholesterol, 362 mg sodium)How to cook
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Gather and portion all ingredients. Scrape off fish scales if not done already.
4
Peel and grate the ginger using a microplane or zester.
5
Cut the lemon in half and juice 2 tbsp.
6
Smash the garlic with the flat side of the knife and remove the papery skin. Roughly chop.
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Give the cilantro a rough chop.
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Add half of the olive oil, the lemon juice, and coriander to a small bowl.
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Add the paprika and half of the salt to the marinade and mix together.
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Brush the salmon with the marinade until coated, pour over any leftover and set aside while you prepare the green beans, onion, and boiling water.
11
Bring a pot of heavilly salted water to a boil and add the linguine. Cook according to package instructions.
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While cooking the onions and pasta, bring a heavy bottom skillet up to medium high heat. When hot, add the salmon skin side down and cook for about 5 minutes. When the skin is crispy it will release from the pan.
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Flip the salmon to the other side and finish off the cooking for about 3-4 more minutes or until cooked through. If you have a thermometer, you are looking for about 145 °F internal temperature.
14
Remove the stem and root side of the onion and the papery skin. Slice into thin strips.
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Add the other half of the olive oil and onions, garlic and ginger. Saute on medium high heat until onions are soft, about 5 minutes.
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When the onions are softened, add the green beans, salt, and saute for about 5-7 minutes or until beans are cooked but still crisp.
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Drain pasta and stir in with the green beans and onion.
18
Squeeze more fresh lemon over the pasta and sprinkle chopped cilantro. Serve!
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