Nandini's Terrific Tandoori Salmon

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.

Copyright 2013 NPR. To see more, visit http://www.npr.org/.

Filed in:

• Recipes