Yogurt Marinated Salmon Fillets Recipe
Ingredients
| 1 cup plain nonfat yogurt, whisked | ||
| Cayenne | 1/2 Teaspoon | |
| Garlic | 6 Clove (5gm), minced | |
| Ginger pieces | 2 , peeled | |
| Cilantro | 2 Tablespoon, finely chopped | |
| Coriander seeds | 1 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| 4 (6-ounce) skinless boneless salmon fillets | ||
Directions
1. Combine all the ingredients except the salmon fillets in a zip-close plastic bag; mix well. Add the fillets. Squeeze out the air and seal the bag; turn to coat the fillets. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
2. Spray the broiler rack with nonstick spray; preheat the broiler. Remove the salmon fillets from the marinade and place on a plate, pouring off the excess marinade into a small saucepan.
3. Bring the marinade to a boil over medium-high heat; reduce the heat and simmer, stirring occasionally, 2 minutes. Set aside.
4. Place the fillets on the broiler rack and broil 5 inches from heat, brushing with the reserved marinade once or twice during cooking, until the salmon is crusty-brown and flakes easily with a fork, about 5-7 minutes per side.
2. Spray the broiler rack with nonstick spray; preheat the broiler. Remove the salmon fillets from the marinade and place on a plate, pouring off the excess marinade into a small saucepan.
3. Bring the marinade to a boil over medium-high heat; reduce the heat and simmer, stirring occasionally, 2 minutes. Set aside.
4. Place the fillets on the broiler rack and broil 5 inches from heat, brushing with the reserved marinade once or twice during cooking, until the salmon is crusty-brown and flakes easily with a fork, about 5-7 minutes per side.
Chef
