Tandoori Salmon With Cucumber Sauce Recipes

TANDOORI SALMON WITH CUCUMBER SAUCE

Steps:

• Rinse the salmon and pat dry with paper towels. Cut it into 8 equal pieces. Place in a single layer on a rimmed plate or tray, skin side down.
• Mix the yogurt with the garlic, ginger, and Tandoori Seasoning. Spread it evenly over the salmon pieces. Cover and refrigerate for 3 to 4 hours.
• Arrange the oven racks so that the top rack is just above the center of the oven. Preheat the oven to convection roast at 500°F. Coat a rimmed baking sheet with nonstick spray and place the salmon on the pan. Roast for 8 to 10 minutes or just until the salmon is cooked.
• Remove the salmon to a warmed serving tray, sprinkle with mint, and serve with the Cucumber Yogurt Sauce.
• Tandoori Seasoning
• Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Combine the peppercorns, coriander seeds, cardamom seeds, and cumin seeds and spread in a shallow baking pan.
• Place the pan on the center rack of the oven and roast for 20 minutes, until aromatic. Cool. Combine with the remaining spices in a coffee grinder or mortar and pestle and grind until finely pulverized.
• Store in an airtight container.
• Cucumber Yogurt Sauce
• Combine all the ingredients and put in a serving bowl. Cover and refrigerate for at least an hour before serving.

QUICK POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.