Instructions
- Step 1: Mix ingredients Mix the yogurt, garam masala, cumin, hot chili powder, groundnut oil, lemon juice, turmeric, salt, tomato puree, garlic, and ginger in a medium bowl.
- TIP: Mix until you have a smooth paste.
- Step 2: Marinade salmon Place the salmon in a shallow baking dish and coat with the marinade.
- Step 3: Cover and refrigerate Cover and place in the refrigerator for one to 24 hours.
- TIP: Marinating longer gives the flavors a chance to permeate the meat, adding greater flavor throughout.
- Step 4: Preheat grill Preheat the grill to medium-high heat.
- Step 5: Place salmon on baking sheet Place the salmon on a baking sheet. Drizzle with oil, then grill for 10 minutes, turning halfway through.
- Step 6: Make a sandwich Make a sandwich with warm naan bread, carrot, lettuce, 2 slices of cucumber, and 2 slices of tomato. Enjoy!
- FACT: Wild salmon meat gets its orange color from the krill the salmon eat while in the ocean.
You Will Need
- 1 c. natural yogurt
- 2 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. hot chili powder
- 2 tbsp. groundnut oil
- Juice of half a lemon
- 1/2 tsp. turmeric
- 1 1/2 tsp. salt
- 2 tsp. tomato puree
- 3 small garlic cloves
- peeled and crushed
- 2-in. piece of fresh ginger
- peeled and finely chopped
- 4 7-oz. skinless salmon fillets
- Oil for drizzling
- Naan
- Grated carrot
- Lettuce
- Cucumber slices and tomato slices
- Shallow baking dish with cover
- Grill
- Baking sheet
- lightly greased
