Recipe - Tandoori Salmon Wpeach Chutney And Minted Yogurt Sauce

SALMON
1 tablespoon Olive oil
1 lg Garlic clove; finely chopped
6 8 oz. skinless salmon
steaks; 1One fourth inch thick
1 tablespoon Garam Masala; (recipe
follows)
Salt
Fresh Peach Chutney
1 tablespoon Sugar
One fourth cup Rice vinegar
4 md Fresh peaches; peeled and
cut into 1/4inch dice
2 tablespoon Fresh ginger root; finely
grated
Minted Yogurt Sauce
1 One half teaspoon Honey
1 One half teaspoon Fresh mint; finely chopped
1 pn Cumin; ground
1 pn Turmeric
1 cup Plain lowfat yogurt
Salt
Fresh ground black pepper
Garam Masala Spice
Blend
1 tablespoon Coriander; ground
1 tablespoon Cumin; ground
1 tablespoon Fresh ground black pepper
1 tablespoon Cayenne pepper; ground
1 tablespoon Fennel seeds; ground
1 tablespoon Ginger; ground
1 tablespoon Cardamom; ground
1 teaspoon Cloves; ground
1 tablespoon Nutmeg; ground

1 Prepare the salmon: In a bowl, combine the olive oil and garlic. Rub
the mixture all over the salmon. Sprinkle with the Garam Masala and season
lightly with salt. Cover and refrigerate for up to 2 hours.

2 Make the peach chuteny: In a nonreactive saucepan, dissolve the sugar
in the vinegar, stirring, over moderately high heat. Bring to a boil and
cook for 1 minute. Stir in the peaches and ginger and return to a boil.
Reduce the heat and simmer, stirring, until the fruit is softened, about 5
minutes. Transfer to a bowl.

3 Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin,
and turmeric. Whisk in the yogurt until blended. Season with salt and
pepper, cover, and refrigerate.

4 Light a gril or preheat the broiler. Grill or broil the salmon steaks,
turning once, for about 4 minutes per side, or until nicely charred and
just cooked through.

5 Transfer each salmon steak to a warmed plate and remove the central
bone with a fork. Serve with the peach chutney and yogurt sauce.

To make the Garam Masala: Combine all ingredients in a small jar. Cover and
store at room temperature for up to 1 month. (makes about 6 Tablespoons)

Serving Ideas : with steamed basmati or brown rice.

NOTES : From: Food & Wine June 1995 Christer Larsson of Christer's
New York, N.Y. A balance of the complex flavors of Indianspiced salmon and
tangy chutney with steamed basmati or brown rice.
Recipe by: Ron West

Posted to BakeryShoppe Digest V1 #491 by Ron West ronwest@bigfoot.net on
Jan 7, 1998