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Spicy, flavorful and steaming tandoori salmon served over bed of thinly sliced cabbage, green peppers and red onions
Wash and pat dry salmon with paper towel and cut into 6 cubes.
In a medium bowl mix ginger, garlic, garam masala, red chili powder, turmeric, lemon juice, oil and salt. Add salmon and coat with spice paste evenly on both sides.
Line a baking tray with parchment paper and arrange salmon on the tray.
Broil on high setting for 8 to 10 minuets or until salmon starts to brown on the top and flakes easily with a fork. Depending on the thickness of the salmon steak you may need adjust the cook time to me more or less.
Serve with hot on a bed of green cabbage, peppers and red onions with lime wedges. Enjoy!
Kashmiri red chili powder is a mild chili powder. If using spicier red chili powder, reduce the quantity to 1/2 or 1 teaspoon.
Calories: 280kcal | Carbohydrates: 5g | Protein: 30g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 112mg | Potassium: 823mg | Fiber: 1g | Vitamin A: 850IU | Vitamin C: 3.5mg | Calcium: 39mg | Iron: 2.2mg