Best 2 Christer Larssons Tandoori Spiced Salmon Recipes

**Tandoori Spiced Salmon: A Culinary Journey to India**

Embark on a tantalizing culinary expedition to India with Christer Larsson's Tandoori Spiced Salmon. This delectable dish captures the vibrant flavors and aromas of traditional Indian cuisine, offering a symphony of spices that will tantalize your taste buds. The succulent salmon is marinated in a flavorful blend of yogurt, tandoori masala, garlic, ginger, and lemon juice, then grilled to perfection. Accompanying the salmon is a medley of accompaniments that add layers of texture and taste, including a refreshing cucumber-mint raita, a tangy tomato chutney, and a fragrant basmati rice pilaf. Whether you're a seasoned chef or a culinary novice, this recipe is sure to impress with its exotic flavors and ease of preparation. So, gather your ingredients, fire up the grill, and prepare to savor an unforgettable Indian feast.

Here are our top 2 tried and tested recipes!

CHRISTER LARSSON'S TANDOORI-SPICED SALMON

Christer Larsson's Tandoori-Spiced Salmon image

Provided by Florence Fabricant

Categories dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 salmon steaks (with bone), 8 to 10 ounces each
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon garam masala (see note)
1 tablespoon sugar
3 tablespoons grated fresh ginger
1/4 cup rice vinegar
2 ripe mangoes, peeled, pitted and diced
1 tablespoon honey
1/2 teaspoon tamarind concentrate (optional)
2 tablespoons finely minced fresh mint leaves
Pinch of ground cumin
Pinch of ground turmeric
1 pint plain low-fat yogurt
Salt and freshly ground black pepper to taste

Steps:

About three hours in advance, rub the salmon steaks with the oil, garlic and garam masala. Cover and refrigerate.
While the fish is marinating, melt the sugar in a saucepan; then, add 2 tablespoons of the ginger and the vinegar. Bring to a simmer, and cook for a minute; then, add the mangoes. Simmer over low heat about 15 minutes, stirring occasionally, so the mangoes don't stick. The mangoes should hold their shape. Remove from the heat, and refrigerate.
Whisk the honey with the tamarind concentrate (if using), the remaining ginger, the mint leaves, the cumin and the turmeric. Fold into the yogurt, and season to taste with salt and pepper. Refrigerate.
Preheat the grill. Remove salmon from marinade, and grill 4 to 5 minutes on each side, or until cooked to taste. Serve accompanied by the cooked mango and the yogurt sauce.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 41 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 1110 milligrams, Sugar 26 grams, TransFat 0 grams

SPICED SALMON WITH TRAYBAKED SAG ALOO

Spiced salmon with traybaked sag aloo image

Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 10

Ingredients

1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks
olive oil, for roasting
1 tsp turmeric
2 tsp ground cumin
1 tsp chilli flakes
200g spinach
1 x 500g salmon fillet
2 tbsp tandoori or tikka spice paste
100ml double cream
lemon wedge, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 610 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium

Tips:

To achieve the best flavor, use fresh, high-quality salmon fillets.
Make sure to marinate the salmon for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
If you don't have a tandoori oven, you can also cook the salmon in a regular oven at 400°F for 15-20 minutes, or until cooked through.
Serve the salmon with your favorite sides, such as basmati rice, naan bread, or a simple green salad.

Conclusion:

This Tandoori Spiced Salmon recipe is a delicious and easy way to enjoy this healthy fish. The marinade infuses the salmon with a flavorful blend of spices, while the yogurt helps to keep it moist and tender. Whether you cook it in a tandoori oven or a regular oven, this recipe is sure to be a hit. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.