Written By Cynthia Annett-Hynes Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice SHARE VIA: Facebook Twitter PinterestFor a fresh take on salmon try this spicy version.Tandoori marinade: Serves 6-83 lb fresh salmon cut into 6-8 oz fillets 1 1/2 tablespoon cumin seeds 1 1/2 tablespoon black peppercorns 3 black cardamom pods, seeds only 1 tablespoon green cardamom pod seeds only 1 teaspoon whole cloves 3 fresh hot green chilies, seeded and coarsely chopped 2 cloves garlic, peeled and coarsely chopped 1 1/2 inch piece of fresh root ginger, peeled and coarsely chopped 1 1/2 teaspoon salt 1 tablespoon mild chili powder or paprika 1 cup plain yoghurt 4 tablespoons sunflower oil 1 tsp ground turmeric 2 tblsp tomatoe pasteCombine the cumin seeds, peppercorns, cardamom seeds, and cloves. Toast gently for 2 minutes on low heat and grind to a fine powder. In a food processor combine the chilies, garlic cloves, root ginger, salt, chili powder (or paprika), tumeric, yoghurt tomato paste and sunflower oil then blend to a paste. Add the ground spices and mix thoroughly to form a marinade. Coat salmon liberally and let sit for 2-4 hours.Bake in 375 degree oven for 10-15 min.Basmati Rice3 cups basmati rice1 tablespoon cumin seeds2 cloves minced garlicSalt1 tablespoon butterSauté cumin seeds and garlic lightly on low heat for about 1 minute. Add rice and coat with butter, add 6 cups water, bring to boil, cover and reduce heat to low. Cook for approx 10 minute. Fluff with fork. Serve immediately.Cucumber Slaw1 english cucumber1 small red onion10 mint leaves1 oz white vinegar1 tsp sugarSalt and pepper to tasteSeed cucumber and slice into thin strips. Dice red onion into ¼ inch cubes. Chiffonade mint and combine with cucumber and onion. Add vinegar , sugar and seasonings. Chill for 1 hour.Indian FoodMain CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.