YIELDS
6 servings
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Ingredients
Tandoori Salmon
6 6
oz salmon filets (175 g)
Marinade
6
Tbsp tandoori powder (100 mL)
½
cup fresh lime juice (125 mL)
½
cup cilantro, chopped (125 mL)
½
cup canola oil (125 mL)
1
Tbsp each minced garlic, shallots and ginger (15 mL)
Lime Coconut Butter Sauce
½
cup fresh lime juice (125 mL)
⅓
cup coconut milk (full fat) (75 mL)
½
cup 35% cream (125 mL)
1
cup cold, unsalted butter, cubed (250 mL)
1
Tbsp chopped green onion (15 mL)
¼
tsp salt (1 mL)
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Directions
Step 1
Preheat oven: 400 degrees F (200 C)
Step 2
Pat salmon dry. Place in non-reactive dish and set aside.
Step 3
In bowl of food processor, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over salmon, covering completely. Marinate in the refrigerator for 3 hours.
Step 4
Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.
Step 5
Lightly oil a grill or grill pan. Grill salmon filets so that they are marked in a criss-cross fashion.
Step 6
Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.
Step 7
Bring lime juice, coconut milk and cream to a simmer. Whisk in cold butter.
Season with honey, green onions and salt.