Tandoori Baked Wild Salmon

Salmon is a versatile fish. It is one of my favourite fish to cook because it is firm enough to grill, and it does not break off into pieces when handling or turning over. It can also be baked because it does not dry out as easily as other fish. I usually use wild salmon becuase it can eaten without fear of contaminants or mercury, and it has a very high nutrient content, especially the all important omega-3 fatty acids.

I tried doing something different with my wild salmon yesterday. I wanted to "indianize" the recipe by using tandoori spice powder, but I did not want to add the yoghurt as the typical Indian recipes call for. I did not use any oil for this recipe. I added mushrooms, honey, and crushed garlic and ginger. It turned out very well indeed. I served the salmon with mixed sauted vegetables and white rice.

Tandoori Wild Salmon

Wild Salmon Fillet
Mushrooms

Marinade:
1 teaspoon Tandoori spice powder
1 teaspoon fresh ginger,crushed
1 garlic cloves, crushed
1 teaspoon honey
salt

black pepper powder, to sprinkle
lemon juice, to drizzle

Mix all marinade ingredients together with enough water to make it liquid. Put the salmon fillets in dish and cover completely with the marinade. Turn the fillets over a couple of times, cover and leave to marinate in the fridge for 30 to 45 mins.

Heat the oven to its 420 F. Take the salmon fillets from the marinade, place onto a baking dish and drizzle it over with the marinade. I added the excess marinade onto the fillets because I like my salmon juicy. Then I drizzled lemon juice and sprinkled some black pepper over the fillets.

Add the mushrooms. Bake for 15 - 20 minutes.

The tandoori spice powder in this recipe gives the salmon a wonderful red colour!