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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???? Shakshuka Recipe (Easy) | Eggs in Tomato Pepper Sauce| How to make Shakshuka:
???? Homemade Chicken Nuggets | Crispy Chicken Nuggets Recipe | How to make Chicken Nuggets:
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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.
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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
AWESOME GRILLED SALMON WITH AVOCADO SALSA
Grilled Salmon with Avocado Salsa is a tender, juicy grilled salmon, topped with a colorful and flavorful combination of avocados, corn and tomatoes to make a light and tasty meal. This Salmon is made in minutes for your family!
Browned Butter Honey Garlic Salmon
Browned Butter Honey Garlic Salmon: Salmon steaks pan fried in browned butter infused with garlic and honey; then grilled/broiled for an extra 6 minutes for extra golden, crispy and caramelised finish!
RECIPE HERE:
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
Easy BBQ Salmon Recipe with Sicilian Salsa & Lemony Cabbage Slaw
A salmon side recipe and great BBQ recipe. The cabbage slaw recipe is also a great side dish for summer BBQ and entertaining.
Get this salmon recipe & shop ingredients online:
Tear two large sheets of baking paper. Put salmon skin-side down in the centre. Combine the coriander, paprika and salt, rub over salmon. Drizzle with oil. Wrap salmon to form a parcel. Wrap in two large sheets of foil. Cook salmon on the plate or grill of barbecue, covered with hood, for 25-30 minutes. For the 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. 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.
Prep mins: 30
Cook mins: 30
Servings: 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
Directions:
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.
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