Our salmon fillet is marinated in a delicate blend of yoghurt and mild spices before being roasted in the tandoor. The quick, high-heat cooking sears the outside into a fine, fragrant crust while leaving the fish pink and melt-in-the-mouth at the centre. A thoroughly refined dish that appeals to those seeking the aromatic richness of the tandoor without the heartiness of meat.
A dish with a story
Tandoor-grilled fish is traditionally prepared on India’s coasts, where fresh fish and seafood have been grilled with local spices for generations.
In coastal regions like Kerala or Bengal, marinating fish in yoghurt and spices before grilling preserves its texture while infusing it intensely.
Salmon, not traditionally found in India, has been adopted by Indian restaurants in Europe for how well it pairs with tandoori spices.
Salmon isn’t a fish native to India’s coasts: this recipe is a modern European adaptation, unapologetic and delicious.
Frequently asked questions
Is the salmon spicy?+
No, the marinade is mild and aromatic, without a pronounced kick.
Does the dish contain bones?+
The fillet is prepared boneless, but as with any fish we always recommend staying attentive.
Is it served with a sauce?+
No, it’s served dry with a lemon wedge; we recommend a raitha or sauce on the side on request.
Valoraciones
No hay valoraciones aún.