1/2 cup ginger, minced
1/4 cup vegetable oil
1 tablespoon plus 1 teaspoon garam masala
2 garlic cloves, chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 2-pound piece of boneless salmon fillet
kosher salt and freshly ground black pepper
1 cup plain whole-milk yogurt
3/4 cup cucumber, grated
2 tablespoons cilantro, minced
2 scallions, chopped
1 tablespoon fresh lime juice
Method of Preparation:
1. Prepare grill.
2. Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
3. Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
4. Brush the grill rack with oil. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.
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