How to make
Mix the yogurt with the juice of half a citrus. Grate the ginger and garlic on a fine grater and add the finely chopped coriander and parsley leaves. Season the tandoori sauce with the crushed cloves, nutmeg and turmeric.
Lightly grease the bottom of a baking pan, place slices of half of your remaining citrus and place the boneless salmon fillet on top and with the skin side down. Spread it generously with most of the prepared sauce - fish marinade. Set aside the rest and finely chop the red onion.
Leave the fish for 4 hours in the refrigerator, as well as the sauce, in order for the onion to marinate in it.
Preheat the oven to 390°F (200 degrees).
Bake the fish for about 25 minutes. This time is suitable for salmon fillet, which is from a large fish and in its thickest part is 1.6″ (4 cm).
For thinner fillets, reduce the minutes. They can vary according to your preferences, but it is always preferable that the salmon is juicy, tender and slightly pink in the middle. Therefore, do not overcook it.
It is also important that the layer the mixture on top is even and thin.
Serve the tandoori salmon warm, accompanied by more sauce and if desired, with lemon slices. You can also add a quality rice to the roasted salmon.
Enjoy your meal!
