Tandoori Salmon in a Cast Iron SkilletNov 23, 2020Posted by guestchefPrint
Congratulations to Jon Mills, the winner of our 2020 Fall Recipe Contest! His lively Tandoori Salmon recipe makes both a beautiful appetizer course or the main star on your menu. Prepared with a make-ahead marinade, the fish cooks extremely quickly in a wood fired oven, retaining both its moisture and flavor.
Note: This recipe is written very generally because the ingredient amounts will vary significantly based on the number of portions you are preparing, and whether you opt for Tandoori powder or paste as your marinade and spice profile. Both styles of seasonings can be found at most grocery stores, purchased online, or mixed yourself from scratch.
Enjoy your dinner!
- This recipe can be made with chicken instead of salmon if preferred.
- If you like more of a spicy tandoori paste, you can add additional cayenne. Tandoori spice mixture is primarily known for its intensely red color – often brought on by cayenne, chiles, and tomato powder. Depending on the blend, it can carry quite a punch! The mix can include many other spices as well, like ginger, cumin, coriander, garlic, turmeric, cloves, saffron, cardamom, and salt.
- You can always throw asparagus in the pan and fingerling potatoes to make a complete one-dish meal, or simply serve the fish with other main courses if you are entertaining.