Planked Tandoori Salmon - Karen Barnaby, The Fish House
*Suggested Beer Pairing: Pale Ale, India Pale Ale
Examples: Hop Goblin IPA - R & B Brewing, OK Spring IPA, OK Spring Pale Ale, Piper's Pale Ale - Vancouver Island Brewing, Paddywhack IPA - Nelson Brewing, Scottish Highland Ale - Storm Brewing, Whistler Special Pale Ale, The Griz Pale Ale - Fernie Brewing, Cutthroat Pale Ale - Tree Brewing, Hophead - Tree Brewing, Dead Frog Pale Ale - Dead Frog Brewing, Beacon IPA - Lighthouse Brewing
Comments: The spices of the Tandoori Salmon will match well hoppy (or spicy) stronger bitter beers. The beer will cut through the fat of the fish and the creamy sauce to renew the palate.
Makes 4 servings
- 1/2 cup lemon juice
- 2 tsp. minced garlic
- 2 tsp. finely chopped ginger
- 4 6-oz. salmon filets
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- 1/4 cup finely chopped red onion
- 2 tsp. minced garlic
- 2 tsp. finely chopped ginger
- 1 Tbsp. lemon juice
- 1/4 tsp. ground turmeric
- 1 tsp. hot, smoked paprika
- 1 tsp. garam masala
- 1/2 tsp. freshly ground black pepper
- Lime wedges
Whisk together the lemon juice, garlic and ginger. Place the salmon in a shallow baking dish and cover with the marinade. Refrigerate for 15 minutes. Drain and pat dry.
Mix together remaining ingredients. Place salmon back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 15-30 minutes.
Soak cedar plank in water overnight. Heat the BBQ to high and place the plank on the barbecue until it smokes. Transfer the filets to the plank skin side down. Cover and cook for 15-20 minutes until the salmon is done. Serve with the lime wedges.
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