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with "Rockin' Ronnie" Shewchuk
Bestselling Cookbook Author and International Barbecue Champion

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Tandoori SalmonPlanked Tandoori Wild BC Salmon With Fresh Peach Chutney And Minted Yogurt Sauce

Serves 6

For the Wild BC Salmon
1   alder or cedar plank, soaked overnight or at least 1 hour
2/3 cup/150 mL   olive oil
1   clove garlic, finely chopped
Six 8 oz./250 g   wild BC salmon filets
1 Tbsp./15 mL   tandoori powder or garam masala
    salt (preferably fleur de sel or other coarse sea salt)
For the Peach Chutney
1 Tbsp./15 mL   sugar
1/4 cup/50 mL   rice vinegar
4   medium peaches, peeled and cut into 1/4"/1 cm dice
2 Tbsp./25 mL   finely grated fresh ginger
For the Yogurt Sauce
1 1/2/tsp./7 mL   honey
1 1/2/tsp./7 mL   finely chopped fresh mint
pinch   ground cumin
pinch   turmeric
1 cup/250 mL   plain low-fat yogurt
    kosher salt and freshly ground black pepper

In a bowl, combine the olive oil and garlic. Rub the mixture all over the wild BC salmon. Sprinkle with the tandoori powder or garam masala and season lightly with salt. Cover and refrigerate for up to 2 hours.

In a nonreactive saucepan over moderately high heat, dissolve the sugar in the vinegar. Bring to a boil and cook for 1 minute. Stir in the peaches and ginger and return to a boil. Reduce the heat and simmer, stirring frequently, until the fruit is softened, about 5 minutes. Transfer to a bowl.

In another small bowl, combine the honey, mint, cumin and turmeric. Whisk in the yogurt until blended and season with salt and pepper. Cover and refrigerate.

Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500° F / 260° C. Rinse the plank and place it on the grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium.

Place the wild BC salmon fillets on the plank, making sure there’s some room between each for heat circulation. Cook for 10 to 15 minutes or until the fish has an internal temperature of 135° F/57° C. Serve with the chutney and yogurt sauce.


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