This zesty Tandoori Salmon will leave you wanting more.
2 ½ Pounds Wild Salmon Fillet, cut into 6 oz. portions
1 cup Nancy’s Organic Whole Milk Yogurt
1 tablespoon lemon juice
1 tablespoon chick pea flour, lightly toasted in a skillet
1 tablespoon fresh ginger, minced
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon white pepper
½ teaspoon cayenne
½ teaspoon turmeric
1 bunch cilantro, chopped fine
Combine all the marinade ingredients.
Add enough marinade to coat the salmon. Marinate for at least an hour.
Heat a grill or broiler until very hot. Remove the salmon from the marinade, scraping away any excess, and season well with salt. Grill or broil the salmon, skin side down, for approximately ten minutes trying to achieve as much color as possible without over cooking the fish.