This Tandoori style smoked Salmon is marinated with yogurt and fragrant Indian spices, then pan-seared to perfection.
2-3 Salmon fillets
1/tsp Ginger Garlic paste
1/2 tsp Garam masala powder
1 tbsp Kashmiri red chili powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
2 tbsp Yogurt
Salt as needed
1 tbsp lemon juice
2 tbsp Mustard oil for frying the salmon
In a medium bowl, mix ginger garlic paste, garam masala, red chili powder, cumin powder, coriander powder, yogurt, salt, lemon juice and mix until smooth.
Add the salmon and coat with the marinade evenly on both sides.
Refrigerate for at least 30 minutes, covered with plastic wrap.
Heat mustard oil in a pan and carefully place the salmon.
Let it cook on each side for about 5 minutes. Remove from the heat.
For a smoky flavor, place a piece of charcoal on a high flame until it starts burning.
Place a small bowl in the middle of the pan with salmon, place the hot coal in the bowl, add ghee or oil to smoke it up, and then cover with a lid.
Keep the lid closed and open when you are ready to serve.
Drizzle fresh lemon juice over smoked tandoori salmon and serve with green chutney.