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Tandoori Salmon
An authentic Indian tandoor oven is quite hot, which is why the oven temperature is set to 500°F for this baked fish. Roast the salmon in the middle of the oven. Serve with roasted vegetables and a rice or grain pilaf.
  • 1 teaspoon cumin
  • 1/3 cup plain low-fat yogurt
  • 1 clove garlic
  • 1 tablespoon peeled, thinly sliced fresh ginger
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon cayenne pepper
  • 2 large salmon steaks (10 ounces each), halved crosswise
  • Lemon wedges

1. In a small, ungreased, heavy-bottomed skillet, toast the cumin over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to a blender and add the yogurt, garlic, ginger, paprika, salt, cardamom, and cayenne, and puree until smooth.

2. With a small, sharp paring knife, make several shallow slashes in the salmon flesh. Place the salmon in a nonaluminum baking pan large enough to hold the fish in a single layer. Pour the yogurt marinade over the fish. Cover and refrigerate at least 4 hours (or up to overnight), turning the salmon over once.

3. Preheat the oven to 500°F. Remove the pan from the refrigerator and bring to room temperature. Bake the salmon for 10 minutes, or until the salmon is just cooked through.

4. Serve immediately with lemon wedges.


Nutritional Information
Per serving: 224 calories, 9.7g total fat (1.7g saturated), 81mg cholesterol, .3g dietary fiber (0g soluble), 3g carbohydrate, 30g protein, 369mg sodium.
Good source of: niacin, omega-3 fatty acids, potassium, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, vitamin D.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
20