Salmon Tandoori
Sprinkle salmon steaks with lemon juice and set aside. Heat oil in a large shallow frying pan. Add onion, garlic, gingerroot and TANDOORI BOMBAY BLEND. Sauté over medium heat, until onion is lightly browned. Add diced tomato and simmer for 2 to 3 minutes. Place salmon steaks in pan and spoon sauce over them. Sprinkle with cilantro. Cover and simmer 10 to 15 minutes, until fish flakes easily when pierced with a fork.
Serve with a tossed salad with Creamy Garlic Dressing and Fragrant Saffron Basmati Rice sprinkled with toasted pine nuts and almonds.
Ingredients
- 2 lb: Pound Salmon Steaks
- 2 tbsp Lemon Juice
- 1/4 c Olive Oil
- 1 Large Onion, Diced
- 6 Cloves Garlic, Crushed
- 2 tbsp Finely Chopped Gingerroot
- 1 tbsp Tandoori Bombay Blend
- 1 Large Tomato, Diced
- 1/4 c Chopped Cilantro