Here’s a unique Tandoori Salmon recipe by our beloved Lani with Fijian influences:
**Ingredients:**
– 4 salmon fillets
– 1 tablespoon Fijian masala (or a mix of cumin, coriander, and fenugreek)
– 1 tablespoon oil (coconut or mustard for authenticity)
– 1 tablespoon lemon juice
– 1 teaspoon grated ginger
– 2 cloves garlic, minced
– 1 teaspoon turmeric powder
– 1 teaspoon paprika (or Kashmiri red chili for color and mild heat)
– 1/2 teaspoon sea salt
– 1/2 cup plain yogurt (use coconut yogurt for a dairy-free option)
– Fresh coriander leaves for garnish
– 1 tablespoon grated coconut (optional)
– 1 small chili, finely chopped (optional for extra heat)
**Instructions:**
1. In a bowl, mix the masala, oil, lemon juice, ginger, garlic, turmeric, paprika, salt, and yogurt to create the marinade.
2. Coat the salmon fillets evenly with the marinade. If time allows, let them marinate in the fridge for at least 30 minutes to absorb the flavors.
3. Preheat your oven to 200°C (392°F) or prepare your grill.
4. If using an oven, place the salmon on a lined baking tray and cook for 12-15 minutes or until the salmon is cooked through and the edges are slightly charred.
5. For grilling, cook the salmon on medium heat for about 5 minutes on each side, depending on the thickness of the fillets.
6. Garnish with fresh coriander leaves, grated coconut, and chopped chili if desired.
7. Serve with a side of Fijian-style rice or salad.
