Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

SUBMITTED BY: jpmcminn

"Indian-style salmon that tastes great served over basmati rice, but anything you choose will work."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	8 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 4 fillets

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup fat-free plain yogurt
1/2 tablespoon cayenne pepper
6 cloves garlic, minced
2 (2 inch) pieces fresh ginger root, minced
2 tablespoons cilantro, finely chopped
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground turmeric
4 (6 ounce) skinless, boneless salmon fillets

READ REVIEWS (8)

DIRECTIONS

Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight.
Preheat the oven broiler. Lightly grease a baking pan.
Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.

Learn how to shop for salmon in our Choosing Salmon video.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 18, 2007 by Melanie

I love Indian food and I love salmon, but this combination seemed kinda weird at first. However, it smelled fantastic while it was marinating. I only had one mid-sized fresh salmon steak (I was cooking for only myself) but left the marinade as is. I supposed if I was making the full recipe I would double or add more marinade. This fish was awesome! It wasn't spicy (I held back on the cayenne and I should of added more). I always eat my salmon with lemon, and this tasted amazing on its own. I will definitely be making this one on a regular basis.

4 users found this review helpful

Reviewed on May 6, 2008 by umomar

I had already stuck some salmon in a bag with some ginger and garlic with a little olive oil when I came across this recipe. I whipped it up and added it to the bag. The flavor of this fish was just wonderful. Not too strong, just even taste and goodness. I will definately try it again.

1 user found this review helpful

Reviewed on Mar. 5, 2008 by MAPLESUGAR

This turned out really hot, and I'm not usually a fan of very spicy foods, but in this case it was a fresh, short lived burn, which was cooled by the moist fish and yogurt. I'm trying to get more fish into our diet, and this is a great way to add variety to our menu because it really tastes different than typical fish recipes.

1 user found this review helpful

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