New York City Chefs Daily Recipe for 05/13/2002 : Salmon Tandoori
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Salmon Tandoori recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 05/13/2002 : Salmon Tandoori
"Salmon Tandoori"
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"As we graze it grows"

4 salmon fillets, about 6 ounces each
1 teaspoon cayenne
Salt and freshly ground black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds, black or yellow or combine both
1/2 cup yogurt, plain
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1 jalapeno, seeded and chopped
Cilantro for garnish, coarsely chopped

Put salmon fillet in a shallow dish just large enough to fit all in a single layer. Combine cayenne with 1 teaspoon salt and 1/2 teaspoon pepper.  Sprinkle evenly over fish. Let stand 30 minutes. Meanwhile, combine coriander, cumin and mustard seeds in a small skillet over medium high heat.  Toast, shaking pan often, until the seeds pop and turn color but not dark.  Transfer to blender.  Add yogurt, ginger, garlic and jalapeno, and grind until smooth.  Spread over fish. Cover and refrigerate 4 hours.  Heat oven to 450 degrees.  Line baking sheet with heavy foil.  Brush most of marinade off salmon, leaving a thick glaze.  Transfer to rack set on foil-lined baking sheet. Roast about 10 to 12 minutes.  The top should be almost crusty; if not, put the fish under the broiler quickly.  Serve hot with garnished cilantro.
Serves 4.
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