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Recipe Detail Page
Tandoori-Spiced Salmon Roast
Early Summer 2018
Grilling over indirect heat gives this roast a welcome smokiness, particularly on a charcoal grill. Look for dry tandoori masala in Indian food shops or sub with tandoori paste and omit the lime juice. Cilantro-flecked basmati rice is a good accompaniment.
Serves 8
3 tbsp (45 mL) grape-seed or canola oil, divided
1 onion, sliced
1 bunch field-grown spinach, about
12 oz (375 g), trimmed and washed
1¼ tsp (6 mL) salt, plus extra for spinach
3 tbsp (45 mL) tandoori masala
1 tbsp (15 mL) lime juice
2 cloves garlic, finely grated
2 centre-cut coho or chinook salmon fillets, each 1½ lbs (750 g) pin-boned
1. Heat 1 tbsp (15 mL) oil in a large skillet or wok over medium-high heat; add onion and cook for 8 to 9 minutes, stirring often, until golden and tender. Add spinach and cook, stirring, until wilted. Season to taste with salt and let cool.
2. Combine remaining 2 tbsp (30 mL) oil, 1¼-tsp (7 mL) salt, tandoori masala, lime juice and garlic in a small bowl and stir to make a paste. Brush flesh side of each salmon fillet with 1 tbsp (15 mL) of the tandoori masala mixture. Drain spinach if necessary and arrange over flesh of 1 fillet. Invert second fillet flesh-side down overtop and tie in several places with twine.
3. Preheat grill to 400°F (200°C).
4. Turn one side of grill off (or push charcoal to edge of drum and arrange a drip tray in centre of charcoal grill). Immediately place salmon over indirect heat; close lid; maintain temperature. Cook for 10 minutes then carefully turn roast over, returning to indirect heat for 12 minutes longer, or until a thermometer inserted between the fillets reads 130°F (54°C).
5. Arrange on platter to serve; slice into 8-equal pieces using a serrated knife. Serve with Confetti Raita (recipe follow) and lime wedges.
Serves 8
CONFETTI RAITA
The tang of a yogurt-based condiment is delicious with fatty fish like salmon. This raita can be made a few days in advance and improves in flavour with time in the fridge. Don’t use thick Greek yogurt here—thinner-style yogurt makes a more appealing sauce.
2 tsp (10 mL) peanut, canola, or vegetable oil
3 tbsp (45 mL) each finely diced green and red pepper
2 tbsp (30 mL) finely diced carrot
1 cup (250 mL) yogurt
1 medium radish, finely diced
½ tsp (2 mL) ground cumin
Pinch cinnamon
Salt
1. Heat oil in a small skillet over medium heat; add green pepper, red pepper and carrot. Fry for 1 minute until tender-crisp; remove from heat and let cool. Stir into yogurt along with radish, cumin and cinnamon. Season to taste with salt. Refrigerate for at least 4 hours to blend flavours. (Raita can be made up to 3 days in advance.)
Makes 1¼ cups (310 mL)
