Lazybones Tandoori Salmon
Do you ever have those days when you get home from work feeling like you were repeatedly rabbit punched in the nose by an inflatable clown? When you’re so tired that your body aches and puffs out putrid grey clouds of vaporous exhaustion in it’s wake, to the point where otherwise healthy plants even seem to wither as you drag your sorry ass by?
Today is one of those days.
This is not a recipe for traditional Tandoori Salmon, marinated with roasted cumin and coriander seeds, freshly minced ginger and garlic, and sprinkled with cilantro and dill. Oh no, this is pantry salmon. This is staples salmon. I was at work this morning at 5 am, and at 6 pm the thought of going grocery shopping to buy fresh produce was a somewhat too daunting task. Well, what can you do? Sometimes you just use what’s on hand and make the best of it, because there are days when getting a cheater’s dinner on the table still counts as a victory, in and of itself.
Lazybones Tandoori Salmon
- 4 salmon filets, each 6 oz
- 1 tsp garlic powder *
- 1 tsp cayenne
- 2 tsp mild red chili powder **
- 1/2 tsp cumin
- 1/4 tsp powdered ginger
- 1/2 tsp ground turmeric
- 1/4 tsp ground coriander
- 2 tbsp honey
- 1/2 cup yoghurt
- salt & pepper
- slices of lime to serve
* Make sure that this is garlic powder and not garlic salt
** red chili powder can be found at most East Asian markets. This is distinctly different from the kind of chili powder that you would use in Mexican cooking and it’s made from ground, roasted red peppers.
Mix together all of the dried spices.
Add the yoghurt and honey, stirring to combine.
On a lightly oiled baking sheet, place the salmon skin side down. Season the salmon with salt and pepper. Spread 1/4 of the tandoori yoghurt marinade over the top and sides of each salmon filet to coat them generously. Let them sit in the marinade for 1/2 hour.
Preheat the oven to 400F. Roast the salmon on the center rack of the oven for 15 minutes or until it’s cooked through in the thickest part. Squeeze a wedge of lime overtop right before you serve it. I promise that you will NOT regret that decision.
You can serve this salmon on a bed of basmati rice for a traditional dinner, and since we all need some greenery in our lives, I suggest a super fast and complementary cucumber salad with yoghurt and mint…recipe coming soon! Well, not that you need one, but just in case.
And there you have it: Lazybones Tandoori Salmon. On days when you look at your oven and consider sticking your head inside rather than making a meal, shortcuts and pantry staples are mighty welcome.
Also, the marinade is glopped on rather thickly. After the salmon has had a half hour of hand-shaking with the yoghurt it will be quite tender. If you’re not a goopy kind of pal, you can feel free to scrape *some* of the excess marinade off before cooking, or after it comes out of the oven. The flavor will be have permeated either way.