Tandoori-style Charred Salmon and Vegetables

Name: Tandoori-style Charred Salmon and Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 bunch asparagus, trimmed, or one head of broccoli, cut into spears and blanched for 2 minutes in salted boiling water; 1 smalls hot chili, sliced (optional); 2 teaspoons Garam Masala; 2 teaspoons medium cloves garlic, grated (about; 1 Tbsp freshly grated ginger; 2 servings Kosher salt; 177 milliliters plain yogurt; 2 fillets skinless salmon fillets, about 6 ounces each; 1 Tbsp vegetable oil, plus more for the grill if grilling

Tandoori-style Charred Salmon and Vegetables might be just the main course you are searching for. One serving contains 482 calories, 46g of protein, and 22g of fat. This gluten free and pescatarian recipe serves 2. Head to the store and pick up one head of broccoli, yogurt, garlic, and a few other things to make it today. To use up the plain yogurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a bowl, stir together the yogurt, ginger, garlic, chili, Garam Masala, 1 tablespoon vegetable oil, and salt to taste. Pat the salmon dry with a paper towel, and coat it with the yogurt mixture. Toss the asparagus or blanched broccoli in the same bowl to coat with the yogurt as well. Cover with plastic wrap and marinate in the fridge for 15 minutes. Meanwhile, preheat a grill pan or grill over high heat, or preheat your broiler.

Ingredients you will need

Vegetable Oil

Garam Masala

Asparagus

Broccoli

Garlic

Ginger

Salmon

Yogurt

Chili Pepper

Salt

Wrap

Equipment you will use

Plastic Wrap

Paper Towels

Grill Pan

Broiler

Grill

Bowl

If grilling, lightly grease the grill with some vegetable oil. Wipe off excess marinade, then add salmon and vegetables and lemon quarters to grill. Grill salmon until well charred on both sides and medium in the center, 3 to 4 minutes on each side, removing asparagus or broccoli and lemon as it becomes tender (about 5 minutes total for the vegetables).

Ingredients you will need

Vegetable Oil

Vegetable

Asparagus

Broccoli

Marinade

Salmon

Lemon

Equipment you will use

Grill

Sprinkle with torn cilantro and serve with lemon wedges on a bed of rice.

Ingredients you will need

Lemon Wedge

Cilantro

Rice

If using the broiler, line a baking sheet with parchment. Arrange the salmon (no need to wipe off the extra marinade) and vegetables and lemon quarters in a single layer on the baking sheet, spread out as much as possible.

Ingredients you will need

Vegetable

Marinade

Salmon

Spread

Lemon

Equipment you will use

Baking Sheet

Broiler

Place under the broiler for 10 to 12 minutes for medium to well-done salmon. Arrange on a bed of rice and top with torn cilantro.

Ingredients you will need

Cilantro

Salmon

Rice

Equipment you will use

Broiler

Equipment

Ingredients

Servings:

1bunch

asparagus, trimmed, or one head of broccoli, cut into spears and blanched for 2 minutes in salted boiling water 1smalls

hot chili, sliced (optional)2teaspoons

Garam Masala 2teaspoons

medium cloves garlic, grated (about 1Tbsp

freshly grated ginger 2servings

Kosher salt 177milliliters

plain yogurt 2fillets

skinless salmon fillets, about 6 ounces each 1Tbsp

vegetable oil, plus more for the grill if grilling

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.