Tandoori Salmon Salad

Recipes from the Kitchen Decoded Cookbook, in stores November 2014

Serves 4

Helpful Tools: zester/grater, food processor with the chopping blade, resealable plastic bag, cookie sheet, aluminum foil, non-stick cooking spray

Wine Paring: Pinot Noir

INGREDIENTS

Salmon

  • 4 filets (4–6-ounces) of salmon*

Marinade

  • ½ cup Greek yogurt
  • 1 tablespoon cilantro, chopped zest from 1 lemon plus juice from half of the lemon
  • 1 clove garlic, grated
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon ground cumin
  • ¾ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 tablespoon tomato paste
  • 1 tablespoon distilled white vinegar salt and pepper to taste

Salad

  • 10-ounces spring lettuce mix
  • ½ a red onion, sliced thin
  • 2 tablespoons cilantro, chopped
  • 1 cup cherry tomatoes, halved

Dressing

  • ½ cup mango chutney
  • ¼ cup white wine vinegar

INSTRUCTIONS

Salmon

  1. In a plastic bag, combine all ingredients for the marinade. Add the salmon and toss to coat. Place in the refrigerator and marinate for 30 minutes.
  2. Turn your oven on to a high broil. Line a cookie sheet with foil and spray with nonstick cooking oil.
  3. Remove salmon from marinade and place on the prepared baking sheet. Place pan in the oven 6 inches from the broiler and cook for 7-9 minutes until the salmon is light pink and cooked through.

Salad

  1. To make the dressing: in the food processor, puree the chutney and vinegar.
  2. In a mixing bowl, combine the lettuce, onion, cilantro, tomatoes, and toss with chutney vinegar dressing. Top with cooked salmon.

*TRICK: You can substitute chicken for the salmon. The dish is great cold, so make it the night before and serve it for lunch.

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