Tandoori Salmon | Tandoori Fish | Grilled Salmon | Tandoori Rawas | OvalShelf
Not just healthy, this Indian Salmon recipe is spicy and packed full of flavour. In this simple, quick and effortless recipe, fish is marinated in an easy home-made tandoori marinate and then broiled/grilled to perfection. Check out this quick video to see how to make Tandoori Salmon.
???? For the detailed recipe, tips & tricks, frequently asked questions, recipe card, and step by step instructions with photos click here:
???? Chapters:
00:18 - Ingredients
00:28 - Preparing the Salmon
00:53 - Preparing the Marinade
02:41 - Broiling / Grilling
04:15 - Method
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★★★ Tandoori Salmon ★★★
➤ Serves: 2
➤ Ingredients:
• 250 grams - Boneless Salmon Fillets or Rawas
• 2 TBSP - Yogurt (Dahi) - Curd
• 1 tsp - Garlic Paste
• 1 tsp - Ginger Paste
• ½ tsp - Kashmiri Chilli Powder
• ½ tsp + some more - Oil
• ¼ tsp - Turmeric (Haldi) Powder
• ½ tsp - Garam Masala
• ½ tsp - Salt
• ½ tsp - Lemon juice
• ½ tsp - Dried Fenugreek Leaves (Kasuri Methi) – roasted (optional)
1 cup = 250ml, 1 TBSP = 15ml, 1 tsp = 5ml
➤ Method:
• Pat dry boneless Salmon fillets or Rawas with a kitchen roll.
• In a bowl add yogurt, garlic paste, ginger paste, Kashmiri chilli powder, oil, turmeric powder, garam masala, salt and lemon juice.
• Take roasted dried fenugreek leaves and crush them in your hands and add to the bowl (optional).
• Mix everything well.
• Add salmon fillets to the bowl and coat well with yogurt mixture.
• Let it marinate for at least half an hour.
• After half an hour line the baking tray with aluminium foil and apply some oil on top.
• Pre-heat Broiler/Grill at 485°F/250°C.
• Place Salmon fillets on foil and broil/grill at 485°F/250°C for 8-10 mins. • • • Time can vary depending on size of Salmon fillet. Broil/Grill till internal temperature of thickest part of the Salmon fillet reaches 145°F/63°C.
Copyright © 2021 OvalShelf
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#salmon #salmonrecipe #grilledsalmon #grilledfish #tandoorifish #tandoorisalmon #ovalshelf
Healthy Fish Dinner Ideas | Fish Grill For mint lovers | Salmon Recipes
This is a mint garlic salmon recipe for mint lovers, A healthy dinner recipe of fish grill and grilled vegetables.Salmon/ fish fillet dinner recipe, marinated with mint chilli flakes , olive oil and garlic
Easy Grilled Salmon with Mango Pineapple Salsa by Rockin Robin
Make my grilled salmon with mango pineapple salsa and I'll show you how easy and delicious it is.
Equipment Used in Video:
Grill pan:
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Grilled Salmon w/mango pineapple orange salsa
Ingredients:
1 organic orange, zest and cut into segments which are cut into chunks
1/2 lemon juiced
1 - 2 Tbsp. olive oil
1 Tbsp. mint leaves, chopped
1 Tbsp. cilantro, chopped
1 jalapeño, seeded and diced
1 cup fresh pineapple cubed
1 mango, cubed
2 green onion, sliced and diced
1 small avocado, cut into chunks
salt and pepper
4 wild salmon fillets 6 oz each
Directions:
Cut mango into bite sized chunks and add to a bowl. Add the pineapple, green onion, orange zest, orange segments, jalapeño, lemon juice, avocado, cilantro, mint, salt and pepper and stir gently to combine.
Preheat grill pan over medium heat. Coat the salmon with olive oil over all and add salt and pepper. Place salmon skin side down and cook for 5 - 6 minutes depending on the thickness of the fish.
After 6 minutes or so, turn the salmon over and grill an additional 4 to 5 minutes or until fish is flaky.
Serve immediately topped with the mango salsa.
Thanks for watching and sharing!
Rockin Robin
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Music by Kevin MacLead
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#salmonrecipes
Grilled Salmon with Garlic Mint Sauce
Chef Scott Weaver uses Columbia River Indian-caught Salmon to prepare grilled salmon with garlic mint sauce.
How to Grill Perfect Salmon EVERY Time! + Mango Salsa
Healthy, bright and flavor-packed grilled salmon fillets with fresh mint and mango salsa! FULL RECIPE ????
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???? GROUND CORIANDER:
???? GROUND CUMIN:
???? GROUND TURMERIC:
???? GREEK OLIVE OIL:
INGREDIENTS:
For Salmon
????4 salmon fillet pieces, skin on (about 6 ounces each)
????Kosher salt
For Marinade
????⅓ cup Private Reserve Greek extra virgin olive oil
????Juice of 1 lemon
????10 to 15 fresh mint leaves, chopped
????5 garlic cloves, minced
????1 tsp ground coriander
????½ tsp ground cumin
????¼ tsp ground turmeric
????½ tsp black pepper
????Kosher salt, a pinch
For Mint Mango Salsa
????2 mangoes, diced
????½ seedless English cucumber (hot house cucumber), chopped
????20 fresh mint leaves, chopped
????¼ cup finely chopped red onion
????Juice of ½ lemon
⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Preparing marinade
2:21 Prepping the salmon
2:50 Preparing the mango salsa
5:13 Grilling the salmon
6:13 Adding the mango salsa
6:40 Taste test
BBQ Salmon Side Recipe w/ Sicilian Salsa & Lemony Cabbage Slaw
A delicious, fresh BBQ seafood main w/ cabbage slaw side. This video recipe shows each step of the process w/ tips & a helping hand from footy player Jude Bolton.
Preparation Time: 30 mins
Cooking Time: 30 mins
Serves: 8
Ingredients:
1.3-1.5kg fresh salmon side, skin on, pin-boned
3 teaspoons Woolworths Select ground coriander
1 1/2 teaspoons Woolworths Select ground paprika
1 tablespoon sea salt flakes
1 tablespoon Woolworths Select Australian extra virgin olive oil
Fresh lemon wedges, to serve
Sicilian salsa
3 tablespoons Woolworths Select Australian extra virgin olive oil
2 tablespoons Woolworths Select red wine vinegar
2 teaspoons Homebrand caster sugar
340g jar marinated artichoke hearts, drained, chopped
3 fresh celery stalks, diced
1/4 cup drained baby capers in brine
280g jar Sicilian olives, pitted, roughly chopped
1/4 cup fresh continental parsley leaves, chopped
2 tablespoons Woolworths Select pine nuts, toasted
Method:
1. Tear two large sheets of baking paper, wide enough to totally wrap the salmon. Put salmon skin-side down in the centre. Combine the coriander, paprika and salt, rub over the flesh side of salmon. Drizzle with oil then massage into the salmon. Wrap salmon to form a parcel, folding the edges up to seal. Wrap in two large sheets of foil to secure.
2. Preheat a barbecue plate or grill on medium heat. Put salmon on the plate or grill, close the barbecue hood and cook, without turning, for 25-30 minutes or until just cooked through when tested in the thickest part. Set aside 15 minutes to rest.
3. Sicilian salsa: Whisk oil, vinegar and sugar in a bowl. Add artichokes, celery, capers, olives, parsley and pine nuts. Season. Stir to coat in the dressing.
4. Unwrap the salmon and transfer to a large platter, spoon over the juices. Top with half the salsa. Serve with remaining salsa and lemon wedges.
Tip1: Before refrigerating salmon, remove from the wrapping, pat dry with paper towel and place skin side down onto a baking tray. Cover with damp paper towel then tightly with plastic. Salmon will keep like this for up to 3 days.
Tip2: You can cut the salmon in half crossways and wrap in two portions to fit onto your barbecue if need be. Always cook skin side down, as the skin prevents the flesh from over cooking.
Tip3: The salsa can be made up to 2 hours before serving. If making ahead, add the pine nuts just before serving so they retain their firm texture.
Tip 4: If cooking on stove top. Cook on a heated grill plate; covered with an upturned roasting pan.
Lemony Cabbage Slaw with Pear & Sunflower Seeds
Preparation Time: 20 mins
Serves: 8
Ingredients:
1 large fresh lemon, rind finely grated, juiced
3 fresh small corella pears, quartered, cored, thinly sliced
1/2 cup Woolworths Select Greek yoghurt
1/2 cup Woolworths Select whole egg mayonnaise
1/3 cup finely chopped fresh chives
2 tablespoons finely chopped fresh dill
6 spring onions, thinly sliced on an angle
1/2 (700g) fresh baby wombok cabbage, shredded
1 bunch red radish, scrubbed, thinly sliced
¼ cup Woolworths Select sunflower seeds, toasted
Method:
1. Combine the lemon rind, juice and pears in a large bowl. Toss to coat. Add yoghurt, mayonnaise, chives, dill and spring onions. Season and stir gently to combine.
2. Just before serving add wombok and radish, stir until well combined.
3. Spoon onto a serving bowl, sprinkle with toasted sunflower seeds to serve.
Tip 1: Toasting the sunflower seeds gives them a crisp crunchy texture, makes them easier to digest. Preheat oven 180⁰C. Scatter the sunflower seeds over a baking paper-lined oven tray, cook 10 minutes until lightly toasted. Set a side to cool.
Tip 2: Tossing the pears in lemon juice prevents them from discolouring.
Tip 3: Substitute the wombok with 700g piece of green cabbage.
Discover other delicious recipe videos by clicking the videos in the below Easy BBQ Recipes:
BBQ'd Haloumi Skewers w/ Pistachio Dukkah & Watermelon -
BBQ Salmon Side w/ Sicilian Salsa & Lemony Cabbage Slaw -
Macerated Nectarine & Mango Tartlets -
Char-Grilled Sweet Potato w/ Coriander Vinaigrette -
Char-Grilled Rump Steaks w/ Green Pistou -
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