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Tandoori Salmon Fillets https://www.metro.ca/userfiles/image/recipes/filets-saumon-tandoori-7199.jpg PT15M PT10M PT3H25M
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.
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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
Tandoori Salmon Fillets

Tandoori Salmon Fillets

Rate this recipe
4 Votes
4
Tandoori Salmon Fillets
0:15
Preparation
0:10
COOKING
3:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 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
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    113 g


Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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