Chunks of salmon marinated in Indian spices
Ingredients
- Salmon: 800 g (weight with skin)
Marinade
- 1 tablespoon grated fresh ginger
- 2 cloves of garlic
- 2 tablespoons lime juice + 1 teaspoon grated zest
- 2 teaspoons ground red pepper
- 1/2 teaspoon ground cumin
- 2 teaspoons garam masala
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1/2 cup plain yogurt
Mint Sauce
- Bunch of mint
- Small clove of garlic
- 1 tablespoon plain yogurt
Preparation
Rinse and dry the salmon, place it on a board with the skin down. Cut the flesh into square pieces about 3 cm (1 inch) each (without cutting through the skin), then cut the flesh away from the skin with a knife. Put ginger, peeled garlic cloves, lime zest and juice, ground red pepper, cumin, garam masala, salt, and oil into a blender or food processor. Blend into a paste and mix with yogurt. Coat the salmon pieces with the marinade and let them marinate – if time allows – for about 1 hour at room temperature or several hours in the refrigerator. Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit). Place the salmon on a baking sheet and place it in the oven on the top shelf. Bake for about 10 minutes. Meanwhile, prepare the mint sauce: blend mint leaves with peeled garlic clove in a blender or food processor, then mix with yogurt.
Serving Suggestion Serve with naan bread or cooked rice, alongside a simple salad made with mixed greens and tomatoes, drizzled with lemon juice and olive oil.
