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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 clove(s) garlic, large |
1 1/2 teaspoon(s) minced fresh ginger |
1 tablespoon(s) ground coriander |
1 teaspoon(s) ground cumin |
1 teaspoon(s) sweet paprika |
1 teaspoon(s) fenugreek |
1/2 teaspoon(s) ground turmeric |
1/4 teaspoon(s) cayenne pepper |
pinch(s) ground cloves |
1 1/2 cup(s) low-fat plain greek yogurt |
1/4 cup(s) canola oil, plus more for grilling |
8 - 6 ounce(s) center cut salmon filets |
grilled naan, cilanto sprigs and cucumber salad for serving |
Directions:
1. Mash garlic and ginger into paste. Scrape paste into mediumbowl and add coriander, cuming, paprika, fenugreek, turmeric, cayenne, cloves andn 1/2 teaspoon each of s&p. Add yogure and 1/4c of oil and whisk until smooth. In glass baking dish, coat the salmon with marinade. Cover w/plastic wrap and refrigerate for at least 2 hours up to 4 hours.
2. Light grill. Oil grill grates and oil fish basket. Scrap off excell marinade and lightly brush fish w/oil. Grill over moderate heat, turning once or twice until golden in spots and nearly cooked through, about 8 minutes. Trasfer salmon to platter and serve with grilled naan, cilantro sprigs and cucumber salad.
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