TANDOORI-SPICED salmon roast

Food & Drink - - FLAVOURS -

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

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