A robust spice rub of cumin, paprika, garam masala, turmeric and red chilli powder teams with fresh ginger, garlic and lime juice, emulsified with five tablespoons of vegetable oil, to create a wonderfully fragrant and aromatic marinade, inspired by a recipe from Chef Mehermosh Mody's 'La Porte des Indes' cookbook. While the tandoor clay oven, which originated in the old northwest frontier of India, is the traditional method for cooking tandoori dishes, these delicious Grilled Salmon Steaks are perfectly suited to grilling on an outdoor barbecue also. Marinated for a few hours, the salmon is grilled on the barbecue for 10 to 15 minutes, until the fish is cooked through and has become the most glorious deep fiery red colour. Gorgeous on salmon, this fabulous marinade is delicious on other firm fish, chicken and lamb as well. Served with some lime pickle or coriander mint chutney, this recipe has become one of my favourite marinades, created by one of my favourite Indian chefs.
La Porte des Indes cookbook
Grilled Tandoori-Style Salmon Steak
3 garlic cloves, peeled and finely chopped
1 thumb of ginger, peeled and chopped
2 tsp cumin powder
2 tsp paprika powder
1 tsp garam masala
1 1/2 tsp turmeric
1/2 tsp red chilli powder
Juice of 1/2 lime
5 tbsp vegetable oil
2 salmon steaks, at least 1-inch thick
Lime wedges for garnish
Use a food processor to blend together the ginger, garlic and a little water, then add the remaining marinade ingredients, mixing well to make a paste. Marinate the salmon in the mixture for 1-2 hours. When ready, heat an outdoor grill to medium-high heat and cook the salmon steaks about 10-15 minutes, turning them over half way during the cooking time. Garnish with lime wedges and serve with a little lime pickle.