Salmon on parchment paper on a cookie sheet with grilled lemons.

Tandoori Salmon

Name: Tandoori Salmon
Prep time: 20 min
Cook time: 30 min
Yield: 4 Servings
Cuisine: Operation BBQ Relief
Ingredients: 1 large Clove garlic, minced; 2 tsp Minced fresh ginger; 1 1/2 tsp Sweet paprika; 1 tsp Ground coriander; 1 1/2 tsp Ground cumin; 1/2 tsp Ground turmeric; 1/4 tsp Cayenne pepper; Pinch Ground cloves; 1 1/4 cup Plain low-fat yogurt; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 Lemon, sliced; 2 1/4 lb Skin-on salmon fillet; 1 Vine ripened tomato; 1 md Cucumber; 2 Tbsp Lemon vinaigrette dressing; 1 Baking tray

Brought to you by Operation BBQ Relief

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 20 - 40 minutes

Ingredients:

1 large	Clove garlic, minced
2 tsp	Minced fresh ginger
1-1/2 tsp	Sweet paprika
1 tsp	Ground Coriander
1-1/2 tsp	Ground Cumin
1/2 tsp	Ground Turmeric
1/4 tsp	Cayenne Pepper
Pinch	Ground Cloves
1-1/4 cup	Plain Low-fat Yogurt
1 tsp	Kosher Salt
1 tsp	Freshly Ground Black Pepper
1	Lemon, sliced
2 1/4 lb	Skin-on Salmon Fillet
1	Vine Ripened Tomato
1 md	Cucumber
2 tbsp	Lemon Vinaigrette Dressing
1	Baking Tray

Directions:

Preheat your grill to 350°F
In a bowl, stir the garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, salt, pepper and ground cloves into the yogurt. mix well until incorporated.
Place the lemons on the bottom of a baking tray.
Lay your salmon fillets on top of the lemons.
Spread the yogurt mixture evenly over the top of each salmon filet.
Place on the grill and cook for approximately 20 to 25 minutes.
Rotate the tray and continue to cook until the salmon reaches and internal temperature of 130°F.
While the salmon is cooking, slice the cucumber and tomatoes into slices and arrange on the serving plate. Drizzle the lemon vinaigrette dressing over the tomatoes.
Remove the salmon from the grill and place on top of the tomato and cucumbers.
Serve and enjoy.