Tandoori Salmon

Categories: Seafood
Yield: 4 Servings

4 Salmon fillets (with skin)
-( 4 oz. each)
1/2 c Plain yogurt
1 tb Chopped fresh coriander or
-parsley
1 tb Lemon juice
1 cl Garlic, minced
2 ts Minced gingerroot
1 ts Ground cumin
3/4 ts Paprika
1/2 ts Turmeric
Pinch each salt and pepper

Place salmon fillets, skin side down, in shallow glass dish. Pull out any
small bones. Whisk together yogurt, coriander, lemon juice, garlic,
ginger, cumin, paprika, turmeric, salt and pepper; pour over salmon. Cover
and marinate in refrigerator for at least 4 hours or up to 24 hours.

Shaking off excess marinade and reserving, place salmon, skin side up, on
greased grill over medium-high heat; cook for 5 minutes. Turn and baste
with marinade; cook for 4 to 6 minutes or until fish flakes easily when
tested with fork. Makes 4 servings Typed in MMFormat by
cjhartlin@email.msn.com Source: The Canadian Living 20th Anniversary
Cookbook.

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 9, 1999

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