I used to eat salmon that I made in my toaster oven at least twice a week. (Like Sonja!) That little Betty Crocker oven has since been demoted due to lack of counter space, but it might explain my off the chart HDL cholesterol levels. 50 - 60mg/dL is desirable in women to help protect against heart disease. I clocked in at over 100. Yay Omega-3s! Or genes. Or something.
Anyway, I haven't been eating quite as much salmon as I used to, but then I came across a recipe for grilled salmon infused with Indian spices that I couldn't pass up. I learned early on that grilling is a really bad idea unless I want the fire department to show up (maybe!) or prefer that my apartment smells like a restaurant kitchen for over a week. My solution in this scenario was to broil the salmon. I coated a fillet in the spicy paste and then
t̶h̶r̶e̶w̶ ̶i̶t̶gently placed it under the flame to cook and to develop a nice crunchy crust. It was SO good that I am tempted to give my toaster oven another chance...except that it is buried behind (several) bottles of wine. I'll have to get through those first.
Indian Spiced Salmon with Raita (Grilled OR Broiled)
Adapted from Bon Appétit
1/2 cup coarsely chopped peeled fresh ginger
1/4 cup vegetable oil (plus more as needed)
1 tablespoon + 1 teaspoon garam masala
2 garlic cloves, coarsely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 (2-pound) center-cut piece of boneless salmon fillet, skin on
Kosher salt and freshly ground black pepper
1 cup plain whole-milk yogurt
3/4 cup finely chopped peeled, seeded cucumber
2 tablespoons finely chopped fresh cilantro, plus more for garnish
1 tablespoon fresh lime juice
1. Prepare a grill (medium-high heat) or broiler. Purée the ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender or food processor until a coarse purée forms. Put the salmon into a baking dish or broiler pan and season with salt and pepper. Coat salmon with ginger pureé. Let marinate at room temperature for 15 minutes.
2. Meanwhile, stir the yogurt, cucumber, cilantro, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season the raita to taste with salt and pepper.
3. Brush the grill rack with oil if using. Brush off the marinade for easier grilling, or leave it on for a better crust and for broiling. Grill the salmon, turning once, until it just begins to flake in center, 4 - 5 minutes per side. OR broil the salmon, skin side down, for about 7 minutes (depending on the thickness of the fillet) until it flakes when tested with a fork. Transfer the salmon to a platter. Garnish with cilantro and serve with the raita. Serves 4.