Tandoori Salmon

2 wild caught Salmon fillets (this was skinless Coho from Trader Joe’s)
1/4 cup Greek yogurt (or plain yogurt)
juice from half a lemon
1/2 t kosher salt
1 t tandoori spice (I purchased this at T.J. Maxx)

Mix all ingredients and spread on both sides of the salmon.  Let the salmon sit in the marinade for at least 1 hour.  Grill or broil for around 7 minutes or until done.

The salad consists of Cara Cara orange, yellow and red beets, feta, avocado and almond slivers with a balsamic dressing.  I daresay the “penalty fish” actually tasted very good!

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