Tandoori Salmon W/Fresh Peach Chutney & Minted Yogurt
fish, indian
1 tablespoon olive oil
1 garlic, finely chopped
6 skinless salmon steaks
1 tablespoon garam masala
1 salt
1 peach chutney
1 tablespoon sugar
1/4 cup rice vinegar
4 medium peaches-peeled, 1/4 dice
1 or
4 diced mangoes
2 tablespoon finely grated fresh ginger
1 yogurt sauce:
5 1/2 teaspoon honey
5 1/2 teaspoon finely chopped fresh mint
1 pinch toasted ground cumin
1 pinch ground turmeric
1 cup plain low-fat yogurt
1 salt and freshly ground
1 pepper
1. Prepare the salmon: 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 for up to 2 hours. 2. Make the Peach Chutney: In a non-reactive saucepan, dissolve the sugar in the vinegar, stirring over moderately high heat. Bring to boil and cook 1 minute. 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. 3. 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. 4. 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. 5.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.
Christer's New York City From: jeanski@ns.net (Jeane Bell) SALMON:
Yield: 1 servings