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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 4 |
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I found this recipe in Reader's Digest. I'm posting it for safekeeping. Ingredients:
2 tablespoons unsalted butter |
1/2 cup tandoori paste |
2 tablespoons plain yogurt |
1 1/2 lbs boneless salmon fillets (4 fillets, 6 oz each) |
coarse salt |
mint leaf (to garnish) |
Directions:
1. Melt 1 tbsp butter and combine with tandoori paste and yogurt.
2. Slather fish with paste, then seal in plastic bag and refrigerate one hour.
3. Heat oven to 450 deg. F.
4. Scrape some of tandoori paste from fish, leaving just a light coating.
5. Season lightly with salt.
6. Heat large cast-iron skillet over high heat. When skillet is hot, add remaining 1 tbsp butter.
7. Lay fish in skillet; sear for 90 seconds. Turn fish over and slide skillet into oven.
8. Thin pieces will be cooked in about 3 minutes; thicker ones will take 5 minutes.
9. Garnish with mint and serve.
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