Tandoori Salmon (Peanut-Free)

Ingredients

• 4 Salmon fillets
• 1 cup Plain yogurt (dairy or coconut)
• 2 tablespoons Lemon juice
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Tandoori masala powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 cup of plain yogurt, 2 tablespoons of lemon juice, 1 tablespoon of ginger-garlic paste, 2 tablespoons of tandoori masala powder, 0.5 teaspoon of red chili powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of garam masala, and 1 teaspoon of salt. Stir everything together until it is well mixed.
2. 2Add the 4 salmon fillets to the bowl with the yogurt mixture. Turn the fillets to coat them completely. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
3. 3Preheat your oven to about 205°C (200°C).
4. 4Lightly grease a baking sheet with 1 tablespoon of vegetable oil.
5. 5Arrange the 4 marinated salmon fillets on the prepared baking sheet, making sure they are not touching each other.
6. 6Bake the salmon for 15 to 20 minutes. The salmon is done when it flakes easily with a fork and has reached an internal temperature of 63°C.
7. 7Serve the Tandoori Salmon hot.

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