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Indian Spotlight  2005

208 E. 58th St.
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Salmon Tikka
Chef Rajender Rana of Ada - New York, NY
Adapted by

Yield: 4 Servings


  • 1 ounce ginger
  • 1 ounce garlic
  • 2 Tablespoons water
  • 1¾ pounds fresh salmon pieces
  • 1 Tablespoon lemon juice
  • 2 ounces fresh dill
  • 1 teaspoon honey
  • 5 ounces plain yogurt
  • 1 ¾ ounces sour cream
  • 2 Tablespoons mustard oil
  • Salt to taste

Pre-heat oven to 350°F.

Scrape, peel, wash and roughly chop the ginger and garlic. Combine ginger and garlic in blender and add 2 Tablespoons of water to make a fine paste.

Thoroughly wash salmon. Create a marinade by combining remaining ingredients. Marinate salmon for one hour.

Skewer salmon and roast in oven until golden brown.

Serve with sautéed leeks, julienne apples and pickled citrus.


  • Indian Cuisine
  • Forum: Where's the best Indian Food in New York?

  •    Published: September 2005
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