New Recipes Tandoori Roasted Salmon with Biryani Vegetables and Coconut Curry Sauce - ★Cooking Recipes★

Delicious spiced salmon in a light yogourt curry sauce!
Directions for: Tandoori Roasted Salmon with Biryani Vegetables and Coconut Curry Sauce

Ingredients

The Salmon

4 Salmon Filets, about 6 ounces

2 Tbsp Tandoori Paste

cup ASTRO YOGURT

1 Tbsp chopped cilantro

1 Tbsp minced green onions

1 Lime, zest only

Coarse Salt, to taste

Freshly Ground Black Pepper to Taste

Biryani Vegetables

2 Tbsp Vegetable Oil

cup Cauliflower Florets

cup Green Beans, cut into 1 inch pieces

cup thinly sliced carrots

cup green onions, cut into 1 inch pieces

1 Tbsp chopped ginger

1 Tbsp biryani paste

cup chopped cilantro

1 cup white wine

coarse salt, to taste

freshly ground black pepper, to taste

Coconut Curry Sauce

1 tsp vegetable oil

1 Tbsp minced onions

1 Tbsp minced ginger

1 tsp turmeric powder

1 tsp curry powder

cup white wine

cup coconut milk

cup heavy cream

2-3 tablespoons un salted butter

coarse salt to taste

freshly ground black pepper, to taste

Directions

The Salmon

1. Pre heat oven to 400F. Place the salmon in a large bowl. In a small bowl mix all the remaining ingredients until smooth. Pour over salmon and gently toss until evenly coated. Place salmon on a wire rack lined baking sheet pan and transfer to the middle rack of the oven. Roast until firm to the touch, about 8-10 minutes. Remove from heat and keep warm.

Biryani Vegetables

1. In a large skillet over medium heat add the vegetable oil. Add cauliflower, beans, carrots and saute until golden brown. Add the green onions, ginger and biryani paste. Stir until well coated and continue to cook. Add cilantro, wine and continue to cook 5 minutes. Season to taste, remove from heat and keep warm.

Coconut Curry Sauce

1. In a sauce pot over medium heat saute the onions and ginger until soft. Add the turmeric and curry and continue to cook, gently toasting the spices, about 1 minute. Deglaze with white wine and reduce until dry. Add coconut milk and cream and reduce by half, remove from heat. Whisk in the butter until incorporated. Remove from heat and reserve.

See more: Fish, Indian, Vegetables, Main, Dinner