Indian Spiced Grilled Salmon with Raita

Combining the bright spices of Indian cuisine with the ease of summer grilling makes for an easy, really full-flavored and healthy meal for family or company.  I adapted this recipe from one that I made from a spring issue of Bon Appetit—and it tasted so good, I immediately put this in my quick and easy “go to” file.  This would go nicely with rice but our favorite way is over a bed of spinach, sautéed in a little bit of olive oil with garlic and a quick squeeze of lime.

Indian Spiced Grilled Salmon with Raita

4 Servings

Ingredients:

½ cup peeled, chopped fresh ginger
¼ cup vegetable oil
3 teaspoons garam masala, divided
2 teaspoons ground coriander
2 ½ teaspoons ground cumin, divided
1 2-pound center-cut filet of salmon, cut into serving portions
Kosher salt and freshly ground pepper
1 cup Greek-style yogurt
¾ cup cucumber, peeled, seeded and finely chopped
2 tablespoons cilantro, finely chopped
2 green onions, thinly sliced
1 tablespoon lime juice

In a blender or food processor, place the ginger, vegetable oil, 2 teaspoons of the garam masala, the coriander, and 1-½ teaspoons of the ground cumin.  Blend to a coarse paste.

Place the salmon on a baking sheet.  Season with kosher salt and freshly ground black pepper.  Spread the ginger paste evenly over the salmon and leave it to marinate for about 30 minutes.  (It can stay longer with no problem if you’re busy with other things)

Heat the grill and brush the grill rack with oil.  Grill the salmon, turning once for 4 to 5 minutes per side.  Garnish with cilantro and serve the raita separately.

To prepare the raita:

Stir together the yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon of garam masala and 1 teaspoon of cumin.  Season to taste with salt and pepper and chill until ready to serve.


Note:  I have also made this indoors, by simply sautéing the fish in a skillet with a little bit of oil to keep the fish from sticking.  Still delicious.

Related Posts with Thumbnails