Zesty Salmon Fillets with a Tandoori Crust
Contributed by: NAPSA
Indian Cuisine Means Grilling Gets Exotic
(NAPSA) - If you're looking for a fun and healthful way to spice up your barbecues, it may be time to give your grill an ethnic makeover.
Indian cuisine, for instance, can add an exotic twist to grilled foods-plus it can be healthy and easy to make. The key is to use fresh ingredients and high-quality spices and products.
For example, Patak's Indian cuisine product line includes chutneys, curry pastes and cooking sauces. They can be a great-and affordable-way to try new cuisines. Try these recipes to spice up your summer grilling:
Preparation time: 15 minutes - Cooking time: 20 minutes
- 2 tablespoons Patak's Spicy Ginger & Garlic (Tandoori) Marinade & Grill Sauce
- 1/4 cup fresh breadcrumbs
- 1/8 cup oats
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon lemon zest
- 2 lemons, halved
- 1 1/2 lbs. salmon fillet (sufficient for 4)
- 2 pouches Patak's Microwave Rice (or regular cooked basmati rice)
- 1 large handful baby spinach leaves
- nonstick cooking spray (or regular oil)
In a bowl, mix together the Patak's marinade and grill sauce, breadcrumbs, oats, parsley and lemon zest.
Coat salmon with crust mixture, patting it down slightly. Lightly spray with cooking spray (or brush with oil) and wrap in double thickness of foil.
Place prepared salmon and lemon halves on a grill rack and grill for 20 minutes, turning halfway through.
Just before serving, cook rice as directed on the packet. Transfer cooked rice to a large saucepan, stir in spinach and cook gently until spinach has wilted.
Remove salmon from grill and cut into 4 pieces. Serve with rice and garnish with the cooked lemon.
Recipe heat rating: medium.
Serving Size: Makes 4 Servings