Tandoor-grilled salmon with lime-leaf and spinach marinade
Item 1 of 1
- medium
- 6
- 45 minutes
Alfred Prasad's tandoor-grilled salmon recipe produces a feast for the senses. The fish is lightly marinated in lemon juice, ginger and garlic before facing a second marinade of coriander, chilli and a host of Indian spices. If you don't have a tandoor oven at home, you can use a hot grill or barbecue instead.
First published in 2015
Ingredients
Metric
Imperial
Salmon
- 1000g of salmon fillet
- 1 tbsp of gram flour
- 1/2 lemon
- 1 tbsp of ginger-garlic paste
- 1 handful of spinach
- 1 bunch of coriander, leaves only
- 2 green chillies, deseeded
- 1/2 bunch of mint, leaves only
- 2 lime leaves
- 1/2 tsp ground turmeric
- 3 tbsp of lemon juice
- 1 tbsp of ground cumin
- 1 tbsp of ground coriander
- 25ml of vegetable oil
- sea salt, finely ground
To serve
- 1/2 tsp chaat masala
- 1/2 lemon
- 2 red onions, finely sliced
- 2 red chillies, optional
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Place a heavy-based pan over a medium heat and add 15ml of vegetable oil. Once the oil is hot, add the gram flour and stir constantly for 8-10 minutes to make a blonde roux, it should turn a pale-blonde brown colour. Set aside to cool
- 15ml of vegetable oil
- 1 tbsp of gram flour
2
Skin the salmon, wash under cold water and allow to drain. Pat dry with kitchen paper and cut into large chunks. Sprinkle over the salt and the juice of half a lemon, then gently rub in the ginger-garlic paste. Set aside
- 1/2 lemon
- sea salt, finely ground
- 1 tbsp of ginger-garlic paste
- 1000g of salmon fillet
3
Wash and chop the spinach, coriander, green chillies, mint leaves and lime leaves. Place the leaves and chilli in a food processor with the remaining oil, turmeric and 3 tablespoons of lemon juice. Blitz into a paste
- 1 bunch of coriander, leaves only
- 2 green chillies, deseeded
- 1/2 bunch of mint, leaves only
- 2 lime leaves
- 10ml of vegetable oil
- 1/2 tsp ground turmeric
- 3 tbsp of lemon juice
- 1 handful of spinach
4
Add to a bowl with the roux, cumin and coriander powder. Add the salmon chunks, mix gently and leave to marinate in the fridge for 30 minutes
- 1 tbsp of ground cumin
- 1 tbsp of ground coriander
5
Cook in a tandoor, barbecue or grill, starting with a medium heat and increasing the temperature at the end to brown the edges
6
Serve on a bed of sliced red onion, sprinkled with the lemon juice, chaat masala and chilli
- 1/2 tsp chaat masala
- 1/2 lemon
- 2 red onions, finely sliced
- 2 red chillies, optional
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