You only wish your local Pakistani grill (tikka) restaurant offered fish this good.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Method
In skillet, heat oil over medium-high heat; sauté onions, reducing heat if blackening, until browned and slightly crispy, about 10 minutes. Reserving oil, drain through sieve over heatproof bowl; let cool.In food processor, purée together onions, yogurt, minced coriander, lemon juice, hot peppers, garlic, ginger, curry powder, salt and 1 tbsp (15 mL) of the reserved oil. Scrape into large bowl; add salmon, turning to coat. Let stand for 15 minutes.
Grill, covered, on greased grill over medium-high heat, turning once and topping with any leftover spice mixture, until fish flakes easily, 10 to 12 minutes. Garnish with coriander sprigs.
Nutritional facts Per serving: about
- Sodium 658 mg
- Protein 28 g
- Calories 398.0
- Total fat 29 g
- Cholesterol 75 mg
- Saturated fat 6 g
- Total carbohydrate 7 g
%RDI
- Iron 6.0
- Folate 24.0
- Calcium 5.0
- Vitamin A 3.0
- Vitamin C 17.0
