Spicy Tandoori Baked Salmon With quinoa and fresh cucumbers
Experience the robust flavors of Indian cuisine with this Tandoori-style baked salmon recipe. Marinated in a zesty blend of yogurt, spices, and garlic, this dish offers a fragrant aroma and a tender, flaky texture. Perfectly paired with basmati rice or naan, it makes for a delicious and healthy dinner that's easy to prepare and satisfying to all palates.
ingredients
- 4 salmon fillets (6 oz each)
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon cayenne pepper (adjust for heat)
- Salt to taste
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a medium bowl, mix the Greek yogurt, lemon juice, vegetable oil, garlic, ginger, and all the spices until well combined.
- 3.
Season the mixture with salt, adjusting to your taste.
- 4.
Coat the salmon fillets generously with the marinade, ensuring they are well covered.
- 5.
Allow the fillets to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- 6.
Line a baking sheet with parchment paper and place the marinated salmon fillets on it, skin-side down.
- 7.
Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
- 8.
Remove from the oven and let it rest for a few minutes before serving.
- 9.
Garnish with freshly chopped cilantro and serve with rice or naan.
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