Serve with Pinot Noir
Another recipe courtesy of celebrated seafood Chef Rick Moonen, who is known as an early champion of sustainable fishing. You can find this and other amazing recipes in Chef Moonen's cookbook, "The cooks essential companion - FISH WITHOUT A DOUBT".
2 tablespoons ghee or unsalted butter
1/2 cup tandoori paste|
2 tablespoons plain yogurt
4 (6 ounce) pieces of skinless salmon fillet
Mint leaves for garnish
1 glove of garlic, minced
1 cup greek yogurt
2 tablespoons chopped fresh mint or dill
1 tablespoon fresh lemon juice
For the Tzatzki sauce:
Peel and seed the cucumbers, then grate them on the big holes of a box grater. Toss the cucumber with the garlic and 1/2 teasppon sald and transfer to a strainer. Set the strainer over a bowl and refrigerate for a least 1 hour and up to 3 hours.
Squueze the cucumber in the strainer, then turn it out into a clean kitchen towel and squeeze it again. You want to get as much of the liquid as possible out of the cukes so your tzatziki isn't runny.
Put the yogurt in a medium bowl and stir in the cucumber, mint or dill, and lemon juice. Check for salt. Cover and refrigerate for at least 1 hour before serving. It will keep for a few days, but the cucumber will weep and thin the tzatziki.
For the Tandoori Salmon:
Melt 1 tablespoon ghee, and combine it with the tandoori paste and yogurt. Slather the fish with the paste, pack it into a sealable plastic bag and refrigerate for 1 hour.
Heat the oven to 450 degrees.
Wipe some of the tandoori paste from the fish, leaving just a light coating. Season lightly with salt.
Heat a large cast iron skillet over high heat. When the skillet's good and hot, add remaining 1 tablespoon of ghee. Lay the fish in the skillet and sear for 90 seconds. Turn the fish over and slide the skillet into the oven. Thin prices will be cooked in about 3 minutes, thicker ones will take 5 minutes.
Serve, spooning a generous mound of tzatziki onto your dinner plates. Garnish with as much mint as you like.