In this super-easy recipe, both the salmon and the asparagus are coated in a yogurt marinade spiced up with fresh garlic, ginger, chili, and Garam Masala, a warm spice blend with near infinite variations (the little bottle from the supermarket will do!). Sear it all on the grill or under the broiler, and six minutes later, you have a perfect different, healthy, really delicious dinner for two. I serve it on a bed of basmati rice (I cheat and use the boil-in-a-bag kind--it's so easy and perfectly portioned for two).
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.
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Tandoori-style Charred Salmon and Vegetables
About This Recipe
|Active time:||15 minutes|
|Total time:||30 minutes|
|Special equipment:||grill or grill pan (optional)|
|This recipe appears in:||Dinner for Two: Tandoori - Style Charred Salmon and Vegetables|
- 3/4 cup plain yogurt
- 1 tablespoon freshly grated ginger
- 2 medium cloves garlic, grated (about 2 teaspoons)
- 1/2 small hot chili, sliced (optional)
- 2 teaspoons Garam Masala
- 1 tablespoon vegetable oil, plus more for the grill if grilling
- Kosher salt
- 2 skinless salmon fillets, about 6 ounces each
- 1 bunch asparagus, trimmed, or one head of broccoli, cut into spears and blanched for 2 minutes in salted boiling water
- Cilantro or parsley, torn (optional)
- Lemon wedges (optional)
In a bowl, stir together the yogurt, ginger, garlic, chili, Garam Masala, 1 tablespoon vegetable oil, and salt to taste. Pat the salmon dry with a paper towel, and coat it with the yogurt mixture. Toss the asparagus or blanched broccoli in the same bowl to coat with the yogurt as well. Cover with plastic wrap and marinate in the fridge for 15 minutes. Meanwhile, preheat a grill pan or grill over high heat, or preheat your broiler.
If grilling, lightly grease the grill with some vegetable oil. Wipe off excess marinade, then add salmon and vegetables and lemon quarters to grill. Grill salmon until well charred on both sides and medium in the center, 3 to 4 minutes on each side, removing asparagus or broccoli and lemon as it becomes tender (about 5 minutes total for the vegetables). Sprinkle with torn cilantro and serve with lemon wedges on a bed of rice.
If using the broiler, line a baking sheet with parchment. Arrange the salmon (no need to wipe off the extra marinade) and vegetables and lemon quarters in a single layer on the baking sheet, spread out as much as possible. Place under the broiler for 10 to 12 minutes for medium to well-done salmon. Arrange on a bed of rice and top with torn cilantro.