What you need
½ salmon filet (1 kilo)
1 cup of yogurt
2-3 tablespoons tandoori powder
¼ cup oil
1 teaspoon / minced garlic
1-2 teaspoons / ginger minced
1 tablespoon fresh lemon juice
½ teaspoon / teaspoon salt
- Mix the ingredients together in a bowl.
- Brush the fish with the paste and marinate in the refrigerator for 4-6 hours.
- Cook salmon on the grill, skin side down, for 30 minutes.
- Pour the remaining sauce over the fish. Serve with rice.
Delicious with a dry cold Riesling!