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.
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