Tandoori Salmon with Fresh Peach Chutney and Minted Yogurt Sauce
Preparation Time10 min
Cooking Time15 min
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 6 8-oz skinless salmon steaks, about 1 1/4 inches thick
- 1 tablespoon garam masala
- Salt
- 1 tablespoon sugar
- 1/4 cup rice vinegar
- 4 medium peaches, peeled and cut into 1/4 inch dice
- 2 tablespoon finely grated fresh ginger
- 1 1/2 teaspoon honey
- 1 1/2 teaspoon finely chopped fresh mint
- pinch of ground cumin(toast the seeds first, then grind)
- pinch of ground turmeric
- 1 cup plain low-fat yogurt
- Salt and freshly ground Pepper
Instructions
1. In a bowl, combine the olive oil and the chopped garlic. Rub the mixture all over the salmon. Sprinkle with ground garam masala and season lightly with salt. Cover and refrigerate.
2. In a non-reactive saucepan, dissolve the sugar in the vinegar, stirring over moderately high heat. Bring to boil and cook 1 minute.
3. Stir in the peaches and ginger and return to a boil. Reduce the heat and simmer, stirring,until the fruit is softened, about 5 minutes. Transfer to a bowl.
4. Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin and turmeric. Whisk in the yogurt until blended, season with salt and pepper, cover and refrigerate.
5. Prepare grill or preheat broiler: Grill or broil salmon steaks, turning once, for about 4 minutes each side, or until nicely charred or just cooked through. Transfer each of the salmon steaks to a warmed plate and remove the central bone with a fork.
Serve this with steamed Basmati or brown rice. Serves 6.