Tandoori Salmon

Directions Print

1. For the herb salad, combine mint, cilantro, and Thai basil in a bowl. Set aside
2. In a mixing bowl, toss the creamer potatoes with olive oil, salt and pepper, and place in oven at 400°F.
3. Roast for about 15 minutes. Remove potatoes from the oven, let cool, and smash them lightly with a meat mallet. Set aside.
4. In a small sauté pan over medium heat, add ½ cup heavy cream and reduce by half.
5. Once thickened, whisk in 1 tablespoon of the tandoori chef starter sauce. Set aside and reserve hot.
6. In a separate skillet or pan, sauté broccoli, carrots, tomatoes, and mushrooms until tender.
7. Season salmon with smoked paprika, turmeric, salt and pepper. Heat oil in a cast iron skillet or sauté pan and sear salmon for 2-3 minutes. Transfer skillet to a 400°F oven and bake until internal temperature reaches 145°F.
8. To plate, add turmeric rice on one side, with sautéed vegetables on the other side. Lay the piece of salmon on top of rice and drizzle with tandoori starter sauce. Top with herb salad mix.