Serves 2
30 min
Tandoori-Style Charred Salmon and Vegetables
Recipe GLPR38ec9683bd930b
Succulent salmon fillets and fresh vegetables coated in a vibrant tandoori spice marinade and charred to perfection. This quick, elegant dish combines aromatic Indian spices with a Nordic simplicity, creating a flavorful, naturally gluten-free meal that comes together in just 30 minutes.
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Ingredients
¾ cup Plain yogurt
1 tablespoon Freshly grated ginger
2 teaspoons Garlic cloves, grated
½ small Hot chili, sliced (optional)
2 teaspoons Garam Masala
1 tablespoon Vegetable oil
Kosher salt, to taste
2 6-ounce fillets Skinless salmon fillets
1 bunch Asparagus spears, trimmed
Fresh cilantro or parsley, torn (optional)
Lemon wedges (optional)
Directions
In a bowl, whisk together the yogurt, grated ginger, grated garlic, sliced hot chili if using, and garam masala. Season with kosher salt to taste.
Pat the salmon fillets dry with paper towels. Coat both sides of each fillet generously with the tandoori spice mixture.
Lightly coat the asparagus spears with a small amount of vegetable oil and season with salt.
Heat a grill or grill pan over medium-high heat. Oil the grates to prevent sticking.
Place the salmon fillets on the grill, skin side up, and cook for 6 to 8 minutes until the flesh is opaque and reaches an internal temperature of 145F. Avoid moving the fillets to allow proper charring on the bottom.
While the salmon cooks, arrange the asparagus spears on the grill perpendicular to the grates. Grill for 3 to 4 minutes, turning occasionally, until tender with light char marks.
Transfer the cooked salmon and grilled asparagus to serving plates. Garnish with torn cilantro or parsley if desired, and serve with lemon wedges.
