Get RecipeTandoori-style Charred Salmon and Vegetables
In London, takeout means Indian, and there's nothing on the menu I love more than Tandoori fish. Marinated in yogurt and spices, seared in a clay pot, it's heady with spices, light, and just different from anything else. Problem is, it's also the most expensive thing on the menu.
Recreating it at home is astonishingly easy, and cheap. I make a ridiculously simple marinade of plain yogurt, Garam Masala, and fresh ginger, garlic, and chili. I don't even chop anything; I just use a grater. Garam Masala is one of those spice blends I keep on hand along with Ras el Hanout and Five-Spice. In one simple blend, you can add Indian or Moroccan or Chinese flavors to a meal without having to buy a whole shelf's worth of spices or measuring out little quarter teaspoons.
Put two salmon fillets in the marinade along with a whole bunch of asparagus or head of broccoli. It all marinates in the fridge for just 15 minutes, then sear them both simultaneously on a hot grill pan. If you don't have a grill pan, try them under a hot broiler. While the salmon is cooking, make the basmati rice. To recreate the take-out ease, I use, unapologetically, the boil-in-a-bag basmati because it comes out fluffy and is perfectly portioned for two. Tear some cilantro over the top of the fish and maybe even throw a half lemon on the grill to squirt over the top.
This meal is different enough to be exciting, and easy and cheap enough to prevent dialing up the greasy spoon around the corner. It's a recipe you'll make again.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.