TANDOORI-SPICED salmon roast

Grilling over indirect heat gives this roast a welcome smokiness, particularly on a charcoal grill. Look for dry tandoori masala in Indian food shops or sub with tandoori paste and omit the lime juice. Cilantroflecked basmati rice is a good accompaniment.

3 tbsp (45 mL) grape-seed or canola oil, divided 1 onion, sliced

1 bunch field-grown spinach, about

12 oz (375 g), trimmed and washed

1¼ tsp (6 mL) salt, plus extra for spinach 3 tbsp (45 mL) tandoori masala

1 tbsp (15 mL) lime juice

2 cloves garlic, finely grated

2 centre-cut coho or chinook salmon fillets, each 1½ lbs (750 g) pin-boned

1 Heat 1 tbsp (15 mL) oil in a large skillet or wok over medium-high heat; add onion and cook for 8 to 9 minutes, stirring often, until golden and tender. Add spinach and cook, stirring, until wilted. Season to taste with salt and let cool.

2 Combine remaining 2 tbsp (30 mL) oil, 1¼ tsp (6 mL) salt, tandoori masala, lime juice and garlic in a small bowl and stir to make a paste. Brush flesh side of each salmon fillet with 1 tbsp (15 mL) of the tandoori masala mixture. Drain spinach if necessary and arrange over flesh of 1 fillet. Invert second fillet flesh-side down overtop and tie in several places with twine.

3 Preheat grill to 400°F (200°C).

4 Turn one side of grill off (or push charcoal to edge of drum and arrange a drip tray in centre of charcoal grill). Immediately place salmon over indirect heat; close lid; maintain temperature. Cook for 10 minutes then carefully turn roast over, returning to indirect heat for 12 minutes longer, or until a thermometer inserted between the fillets reads 130°F (54°C).

5 Arrange on platter to serve; slice into 8 equal pieces using a serrated knife. Serve with Confetti Raita (recipe on page 116) and lime wedges.

Serves 8