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Categories:Viewed: 59 - Published at: 5 years ago
Ingredients
- 2 tablespoons unsalted butter
- 12 cup tandoori paste
- 2 tablespoons plain yogurt
- 1 12 lbs boneless salmon fillets (4 fillets, 6 oz each)
- coarse salt
- mint leaf (to garnish)
Method
- Melt 1 tbsp butter and combine with tandoori paste and yogurt.
- Slather fish with paste, then seal in plastic bag and refrigerate one hour.
- Heat oven to 450 deg.
- F.
- Scrape some of tandoori paste from fish, leaving just a light coating.
- Season lightly with salt.
- Heat large cast-iron skillet over high heat.
- When skillet is hot, add remaining 1 tbsp butter.
- Lay fish in skillet; sear for 90 seconds.
- Turn fish over and slide skillet into oven.
- Thin pieces will be cooked in about 3 minutes; thicker ones will take 5 minutes.
- Garnish with mint and serve.
