Tandoori Salmon with Fresh Peach Chutney and Minted Yogurt Sauce

Tandoori Salmon with Fresh Peach Chutney and Minted Yogurt Sauce

Preparation Time10 min

Cooking Time15 min


  • 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 tablespoons 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


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.

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