Tandoori salmon on the grill from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on January 07, 2017

    It must have been the tandoori paste. We used Patak's and this dish really didn't turn out well for us. I found the tamarind in the tandoori paste and the salmon really clashed.

  • Breadcrumbs on August 11, 2012

    p. 162 With such rave reviews I simply couldn’t resist this recipe and I’m delighted to report that it was a big hit. My slathered trout marinated for about 2 hours prior to being wiped down and placed on the grill. I couldn’t help feeling a little wasteful with all that tandoori-infused yogurt going down the drain and I think I’d cut the recipe in half next time as there would still be plenty to coat a piece of fish. I spritzed our finished dish with a bit of lime and that really seemed to draw out the lovely flavours of the marinade. I served the fish w a quinoa salad and some Tzatziki (from the Olive & the Caper) on the side. We loved the Tzatziki w this. I used Patak’s Tandoori for this dish btw. Photos here: http://chowhound.chow.com/topics/600169#7517727

  • L.Nightshade on August 01, 2012

    I threw together my own tandoori paste after looking at several recipes. Not sure how authentic it was, but it certainly worked. The dried spices I used included coriander, turmeric, chile powder, Indian cayenne, cumin, paprika, and chaat masala. I mixed these in a mortar with fresh garlic, ginger, and tamarind. Then added the yogurt and butter called for in the recipe. The salmon relaxed in the fridge for a few hours before being grilled. I loved these flavors on the salmon! I hesitated slightly, as I thought the spices might be better with chicken, and a bit too overpowering for fish. But my worries were groundless. Just delicious. I served the salmon with the carrot raita from our Madhur Jaffrey COTM, and a semi-ad libbed slaw of grated kohlrabi, scallions, chile peppers, and cilantro, dressed with lemon, mustard seeds, and cumin seeds, and topped with ground peanuts.

  • Laura on June 12, 2011

    Page 162. I wasn't able to find the Tandoori paste that the book recommends, so I used their other recommendation, Patak's Spicy Ginger and Garlic Marinade. I had very high hopes for this dish, but we didn't really like it. That may have been entirely due to the marinade, the flavor of which we found kind of strange -- so much so that we tossed the remaining marinade. We also used a gas grill and were unable to adjust the height of the grate, so it may have been too high, despite the temperature being set on High. Our salmon came out a little too rare for our tastes, and we like it rare. I feel certain that with the right marinade and correct cooking time, this would be excellent.

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