From the Kitchen Window column
My mother-in-law, Nandini, has been known to omit strategic items from recipes she passes on, but this one seems to be intact. (Just kidding, Mom.) Try this for a twist on your usual grilled salmon. Great with corn on the cob, roasted in the husks over the coals.
Makes 4 servings
1 tablespoon dried fenugreek leaves (kasoori methi)*
2 tablespoons tandoori masala*
1 teaspoon salt (if the masala is not already salted)
Cayenne pepper to taste (optional)
Juice of 1/2 lemon
1 pound salmon fillet, skin on
*Available at Indian markets
Mix the fenugreek, tandoori masala, salt, cayenne pepper if using, and lemon juice into a paste. Rub it onto all sides of the salmon, massaging gently so the spices penetrate. Cover with plastic wrap and refrigerate 1 hour.
Preheat the grill to medium high. When ready, set the fish skin-side down on the grates. Remove from the heat when it is almost — but not quite — done, about 8 minutes if 1-inch thick. Let sit for 2 minutes before serving.