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 (page 14) and Fragrant Saffron Basmati Rice (page 40) sprinkled with toasted pine nuts and almonds.

SALMON TANDOORI

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Category

Seafood

TANDOORI BOMBAY BLEND

Servings

Makes 6 servings

Author

Makes 6 servings
  • 2 lb salmon steaks
  • 2 Tbsp lemon juice
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 6 cloves garlic, crushed
  • 1 to 2 Tbsp finely chopped gingerroot
  • 1 Tbsp SPICE BAZAAR TANDOORI BOMBAY BLEND
  • 1 large tomato, diced
  • 1/4 cup chopped cilantro