Tandoori Salmon Fillets

Tandoori Salmon Fillets
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 3:25 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    Irresistibles paprika

  • 1 Tbsp.
    (15 mL)

    Irresistibles ground cumin

  • 1 tsp.
    (5 mL)

    Irresistibles coriander seeds

  • 1/2 tsp.
    (2 ml)

    Selection chili pepper flakes

  • 1/4 tsp.
    (1 mL)

    Irresistibles ground cinnamon

  • 1/4 tsp.
    (1 mL)

    Irresistibles ground ginger

  • 2

    green cardamom seeds only or fennel seeds or caraway seeds

  • 1/2 tsp.
    (2 mL)

    Irresistibles turmeric

  • 1/2 tsp.
    (2 ml)

    salt

  • 1

    lime finely chopped zest

  • 1

    small onion minced

  • 1

    garlic clove finely chopped

  • 1/2 cup
    (125 mL)

    15% sour cream

  • 4x3 1/2 oz
    (4x100 g)

    salmon fillets skinned and boned

Preparation

In a non-stick skillet, toast paprika, cumin, coriander, chilli pepper, cinnamon, ginger, cardamom seeds, turmeric and salt over medium heat for 2 minutes to release flavours.

Remove spices from heat and transfer to a spice grinder or mortar.

Grind into a fine powder and set aside in a bowl. In an airtight container away from light, this spice blend will keep for future use in other recipes.

Combine lime zest, onion, garlic, sour cream and half of the spice blend.

Lay the fillets in a dish and spread seasoned sour cream over each fillet. Refrigerate for a minimum of 3 hours and a maximum of 12 hours.

Preheat oven to 400°F (200°C).

Place salmon fillets on a parchment-lined baking sheet. Bake 8 minutes for tender salmon.

Remove from oven and serve with cucumber salad and lime basmati rice.

Source: Chef Caroline McCann

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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