Kodiak Alaska Lodge • Kodiak Fishing Lodge • Kodiak Island Lodge
Here's a great Tandoori Salmon recipe shared with us by returning guests Jon and Kwok, thanks guys! A fun and refreshing way to prepare salmon. Going on our table tonight, I'll try to remember to post a picture when it's done!
1/3 Cup Vegetable Oil
1 1/2 Tbsp Mustard seeds
1 1/2 Tbsp Ground Coriander
2 tsp. Ground Cumin
2 tsp. Turmeric
3/4 tsp Cinnamon
3/4 tsp Cayenne Pepper
1/2 tsp Ground Cloves
1 1/2 tsp Salt
1 1/2 cups plain low-fat yogurt, divided
2 Tbsp Lemon Juice
4 ocean fresh wild Alaskan Salmon fillets, Sockeye preferred
1 1/4 lbs total of red potatoes, sliced 1/4” thick, cut cauliflower, broccoli, red onion, carrot etc.
cooking oil spray
2 tbsp diced red onion
1/4 cup chopped Cilantro, plus Cilantro sprigs
Combine Coriander, Cumin, Turmeric, Cinnamon, Cayenne, Cloves and Salt into a small bowl.
2. Heat oil in frying pan over medium heat, and add mustard seeds and cook until they begin to pop, about 2-3 minutes. Add spice mixture prepared above and stir over heat until fragrant, about 30-45 seconds. Remove from heat and whisk in 3/4 cup of yogurt. This is your marinade.
3. In a separate bowl, combine 3/4 cup yogurt and 3 Tbsp drawn from the spice/yogurt marinade prepared above. Cover and refrigerate, this is your topping to be used at presentation.
4. Add lemon juice and 3 Tbsp water to spice/yogurt marinade prepared in step # 2 and stir. Let cool.
5. Skin salmon fillets, pull pin bones, and cut into 5oz portions. Use a spatula to help pour the spice/yogurt marinade into a 1 Gallon Ziplock Bag. Add the salmon portions and, after lightly pushing out any excess air, seal the bag. Gently kneed the marinade around the fish until all sides are covered. Refrigerate for at least 1 1/2 hours to over night.
5. Heat grill to medium (350’ -450’F). Remove yogurt topping prepared in step #3 and let stand at room temperature. Transfer the Salmon to a clean plate. Add potatoes/vegetables to the same ziplock with remaining spice/yogurt marinade and, after sealing bag, gently shake/massage the bag to coat the veggies with marinade.
6. Spray 2 perforated grill pans (or substitute the grill pans for 2 sheets of foil folded in half. Cut dime sized holes in them about 2” apart, using a small knife) with cooking oil spray, then arrange potatoes/veggies in a single layer over 1 1/2 pans. Lightly spray over the veggies with cooking oil spray, then lightly spray the over the salmon on it’s plate with cooking oil spray. Keep the remaining spice/yogurt marinade.
7. Grill the veggies, with the grill covered, until browned on the underside, about 15 minutes. Turn over and brush with the remaining marinade from the Ziplock bag. Add salmon, oiled side down, to the empty half of grill pan (or foil). Cover grill, and cook veggies and salmon, turning salmon once, just until done, about 5-8 minutes.
8. Toss potatoes with onion and chopped cilantro, then spoon onto plates. Add salmon and garnish with cilantro sprigs. Serve with reserved yogurt topping prepared in step #3.