More Salmon Tandoori

  

Ripped from the page of the same 1998 New York Times Magazine as the Malay Beef Satay, is the Salmon Tandoori.  Invoking the flavors of a tandoori oven, the salmon is marinated overnight in yogurt, tomatoes, onions, lime, ginger, garlic, and spices.  The whole thing is then baked at 400 degrees for 15 minutes, an instant meal of fish and vegetables.  I learned my lesson from the beef satay and bought the best, line caught, marine society approved, politically correct, expensive, wild coho salmon that I could find.  Money makes a difference, the salmon was tasty, moist, and not fishy.  I couldn’t say that I have the same flattery for the tomato-onion marinade.

When it comes down to it, I just don’t like onions unless they’re cooked through and caramelized, which they were not in this case.  Sure they added flavor, I just don’t like eating them.   Assessing my likes and dislikes, I fashioned the dish into fish tacos.  Since it is the texture of onions that I opposed to, I decided to make the mix into a salsa by pureeing it in the blender, an exotic salsa with garam masala and ginger.  Salmon, salsa, avocado, and radishes wrapped in a warm corn tortilla, I made the most of my salmon tandoori.

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