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Mapled Tandoori Salmon with Mint from New Indian Basics
made with Arvinda's Tandoori Masala
NOTE: This recipe is excerpted from our award-winning cookbook New Indian Basics, and has been adapted to use Arvinda’s Tandoori Masala. This recipe was originally created for our Epicurean Indian Valentine’s cooking class, where we designed a menu inspired by vibrant red vegetables and spices. Arvinda's Tandoori Masala brings bold flavour and a beautiful colour to the salmon. Simple to prepare yet impressive enough for a special occasion, this salmon is perfect for a Valentine’s dinner, but it’s just as at home on the grill at a summer barbecue. The combination of smoky tandoori spices, subtle maple sweetness, and fresh mint makes it a versatile favourite for entertaining all year-round.
Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022 Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, 272 by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
- Prep Time
15 min - Marinating Time
60 min - Cook Time
10 min - Serves
4
| 1 LB. | skinless, boneless salmon filets (about 4) |
| 2 TBSP. | olive oil, plus extra for cooking |
| 2 TBSP. | ARVINDA'S TANDOORI MASALA |
| ½ TSP. | sea salt |
| 2 TBSP. | pure maple syrup |
| 2 TBSP. | freshly chopped fresh mint, to garnish |
In a medium bowl, place the salmon filets. In a small bowl, combine the oil, ARVINDA'S TANDOORI MASALA, and salt and mix well. Add the marinade to the salmon, coating well on all sides. Cover the bowl and marinate in the refrigerator for at least 1 hour.
Heat a large non-stick, heavy-bottomed skillet on medium-high heat and add 1 tablespoon oil. Arrange the salmon filets in the skillet and cook on one side for 5 minutes. Using a pastry brush, glaze the salmon with maple syrup. Flip and cook for another 5 minutes or until the salmon reaches your desired doneness, and glaze the top with maple syrup.
Garnish the salmon with fresh mint to taste and serve with Minty Green Cilantro Chutney (page 53), Lemon Coconut Cranberry Pullao (page 227), and a vegetable side. The perfect salad pairing would be our Beet, Carrot with Garam Masala Vinaigrette (page 69), as it’s also a beautiful red color.
