| Tandori Style Salmon |
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Provided by: David Anderson, Vindalho, Portland, Oregon Another magical benefit of yogurt- as a meat tenderizer… or in this case wild salmon! Delicious main course choice. Serves 6 1/2 Pounds Wild Salmon Fillet cut into 6 ounce portions Salmon Marinade: 1 cup Nancy's Whole Milk Organic Yogurt
1 teaspoon garam masala
Combine all the marinade ingredients. Add enough marinade to coat the salmon. Marinate for at least an hour. Heat a grill or broiled until very hot. Remove the salmon from the marinade, scraping away any excess and season well with salt. Grill or broil the salmon, skin side down, for approximately 10 minutes trying to achieve as much color as possible without over cooking the fish.  |
