Tandoori Salmon with Mint Chutney

Recipe and Photography by Swarnika Prakash

• Kvaroy’s Arctic Fresh Salmon Fillet (cut into quarters, this recipe uses one quarter)

• 1 cup plain yogurt

• 2 tablespoons Tandoori spice mix 

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 tablespoon lemon juice

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon turmeric powder

• 1 teaspoon paprika (for color)

• Salt, pepper to taste

• 2 tablespoons vegetable oil

• Pickled onions, pomegranate kernels for garnish

• Lemon wedges for serving

• Mint Chutney for serving

For the Mint Chutney

• 1/4 cup yogurt

• 1 cup fresh mint leaves

• Juice from ½ lime

• Salt to taste

DIRECTIONS

Marinate Salmon: Mix yogurt, Tandoori spice, ginger, garlic, lemon juice, cumin, coriander, turmeric, paprika, salt, and pepper. Coat salmon and marinate salmon in the refrigerator for 30 minutes or overnight.

Preheat the oven to 400°F (200°C) or grill to medium-high heat.

Remove salmon from the fridge at least 30 minutes before cooking to allow it to come to room temperature. Bake for 15-20 minutes until flaky or grill: 4-5 minutes per side.

Brush salmon with vegetable oil in the last few minutes of cooking.

Blend all ingredients for mint chutney in a food processor.

Garnish and Serve: Drizzle with mint chutney and serve sprinkled with pomegranate kernels and pickled onions. Enjoy!