Ingredients
Salmon/Marinade:
6 T sweet paprika
Generous pinch ground Tumeric
1/2 T cayenne
1.5 T ground coriander
1.5 T cumin seed
1.5 T ground ginger
1.5 t ground cardamom
3/4 t grated nutmeg
1 t ground pepper
1.5 T sea salt
4 cloves garlic coarsely chopped
2 T tamarind paste
1 c honey
1 c plain low fat yogurt
4 - 4oz skin on salmon fillets
scallion & 1 t garam masala for garnish
Raita:
3/4 c plain whole yogurt
3/4 c crème fraiche
1/4 c honey
2 c chopped fresh mint
2 sm cucumbers cut into small dice
1 med red onion cut into small dice
2 t sea salt
2 T red wine vinegar
2 T lemon juice
3/4 t garam masala
1/2 - 1 t cayenne
Preparation
Salmon/marinade: combine paprika, turmeric, cayenne, coriander, cmin seed, ginger, cardamom, nutmeg, black pepper, sea salt, garlic, tamarind paste, hone & yogurt in blender. Puree until smooth, pour into gallon size zip top bag. Add salmon, press out as much air as possible. seal and massage to coat thoroughly marinate 2 hours in fridge
Raita: combine yogurt, crème fraiche, honey, mint, cucumbers, red onion, salt, vinegar, lemon juice, garam masala & cayenne (to taste) in blender. puree until well incorporated. taste, adjust seasonings. transfer to bowl, cover and refrigerate for 30 minutes.
Cook fish: position oven rack 4-6" from broiler element. preheat broiler. Arrange fillets in large, ovenproof skillet, skin side down. broil for +/- 3 minutes using some of marinade to base fish discard remaining marinade.
create small pool of raita on each plat. place a fillet on top of each portion, carefully discarding skin as you work.
