Salmon Tandoori

Compliments to the Fresh 20 for this awesome dinner recipe!

 

We are trying to embark on fresh eating.  Shopping the perimeter of the grocery store (produce, proteins and dairy) and staying away from the numerous processed foods we once gravitated toward in the isles. I am NOT a person that enjoys Indian cuisine, the thought of turmeric and curry send me screaming from the kitchen.  But I will admit, these flavors blended well and it is a recipe that does not disappoint!

 

This dish is inspired by Indian Tandoori, a blend of yogurt and spices. It has an earthy, flavorful taste. Be adventurous! This is a stock photo of salmon with cucumber relish, however it does look similar to the dish I actually made.

INGREDIENTS:

 

2 pounds salmon fillet

1/4 cup plain Greek yogurt

1 lemon, juiced
1 Tablespoon fresh garlic, minced or pressed
1 Tablespoon ginger root, peeled and grated (about a one inch piece)
1/2 teaspoon ground cumin
1/4 teaspoon red chili pepper
½ teaspoon turmeric
1/4 teaspoon fresh-ground black
pepper
1 teaspoons salt

For relish:

1 cucumber, peeled and chopped

¼ red onion, finely chopped
2 Roma tomatoes, finely chopped
1 Tablespoon fresh parsley, minced
1 Tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste

For squash:

2 medium yellow squash

1 Tablespoon butter
¼ teaspoon black pepper  

DIRECTIONS:

 

Make small cuts (use a sharp knife) in the salmon flesh to allow the

marinade to penetrate. Place the salmon in a large, shallow dish.
Combine the yogurt, lemon juice, garlic, ginger, cumin, red chili

pepper, turmeric, black pepper and salt. Spoon the mixture over the

salmon. Cover and refrigerate overnight. Cook the next day!
Preheat the oven to 450 degrees. Place the salmon in the oven
(uncovered) and bake 20 minutes.
 

For relish:

Combine cucumber, red onion, tomato and fresh parsley with 1
Tablespoon olive oil and 1 teaspoon balsamic vinegar. Salt and pepper
to taste.
 

For squash:

 

Melt butter in medium sauté pan or skillet. Add squash and sauté for 5
minutes or until squash begins to brown on one side. Stir and cook for
an additional 3-5 minutes. You want the squash to brown a little for
nice caramelized effect. It adds flavor! Finish with black pepper.

Portion Size: 4 oz salmon, ½ cup cucumber relish, ½ cup yellow squash