July 7, 2012

Tandoori-Style Charred Salmon and Asparagus from Serious Eats

Tandoori-Style Charred Salmon and Asparagus

Serves 2
3/4 cup plain yogurt
1 tablespoon freshly grated ginger
2 medium cloves garlic, grated (about 2 teaspoons)
1/2 small hot chili, sliced (optional)
2 teaspoons Garam Masala

1 tablespoon vegetable oil, plus more for the grill if grilling
Kosher salt
2 skinless salmon fillets, about 6 ounces each
1 bunch asparagus, trimmed, cut into spears and blanched for 2 minutes in salted boiling water
Cilantro
Lemon wedges

In a bowl, stir together the yogurt, ginger, garlic, chili, Garam Masala, 1 tablespoon vegetable oil, and salt to taste. Pat the salmon dry with a paper towel, and coat it with the yogurt mixture. Toss the asparagus in the same bowl to coat with the yogurt as well. Cover with plastic wrap and marinate in the fridge for 15 minutes.

Meanwhile, preheat a grill pan or grill over high heat, or preheat your broiler.
lightly grease the grill with some vegetable oil. Wipe off excess marinade, then add salmon asparagus, and lemon quarters to grill.

Grill salmon until well charred on both sides and medium in the center, 3 to 4 minutes on each side, removing asparagus and lemon as it becomes tender (about 5 minutes total for the vegetables).

Sprinkle with torn cilantro and serve with lemon wedges on a bed of rice.