Tandoori Salmon Tikka
Salmon marinated in yogurt, ginger, garlic and spices, cooked in a tandoor.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tandoori cooking has roots in the Punjab region of India and Pakistan, dating back to the Mughal Empire. The tandoor oven, a clay oven, allowed for high-heat cooking that imparted a unique smoky flavor. Tikka, meaning 'pieces' or 'chunks,' traditionally referred to marinated meat or paneer cooked in the tandoor. The adaptation with salmon is a more recent innovation, reflecting the availability of salmon and evolving culinary preferences.
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While not a traditionally ancient dish, Tandoori Salmon Tikka reflects the modern adaptation of classic Indian cooking techniques and flavors for contemporary palates. It is commonly found in Indian restaurants worldwide and is a popular choice for celebrations and gatherings.
Fusion Cuisine
Tandoori Salmon Tikka exemplifies the fusion of traditional Indian techniques with readily available ingredients, catering to diverse tastes and dietary preferences.
Restaurant Staple
It's a common and popular dish in Indian restaurants globally, often served as an appetizer or main course.
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Tandoori Salmon Tikka offers a symphony of flavors: smoky, spicy, tangy, and savory, with the richness of salmon complementing the complex spice blend.
The dish is characterized by the distinct smoky char from the tandoor, the tanginess of yogurt, and the warmth of ginger, garlic, and garam masala. Turmeric provides an earthy note and vibrant color, while chili powder adds a touch of heat. Lemon juice brightens the overall flavor profile, balancing the richness of the salmon. The salmon itself contributes a delicate, buttery flavor.
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Marination Time
Marinate the salmon for at least 2 hours, or ideally overnight, to allow the flavors to fully penetrate the fish.
Yogurt Consistency
Use thick Greek yogurt, or strain regular yogurt, to prevent the marinade from becoming too watery and hindering browning.
Tandoor Substitute
If a tandoor is unavailable, a very hot oven or grill can be used to mimic the high-heat cooking effect.
Don't Overcook
Salmon cooks quickly. Be careful not to overcook it, or it will become dry. It should be just cooked through and still moist.
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