Tandoori Salmon & Barley
Easy
Camille C.
Camille C.

Tandoori Salmon & Barley

5 minutesPrep time

20 minutesCook time

20 minutesResting time

492 cal.Per serving

Ingredients for 1

Salmon (fresh)

6 oz

Salmon (fresh)

Greek Yogurt (plain)

1/3 cup

Greek Yogurt (plain)

Pearl barley

1/4 cup

Pearl barley

Garam masala

1/2 tsp

Garam masala

Cumin (ground)

1/2 tsp

Cumin (ground)

Garlic

1/2 clove

Garlic

Mint (fresh)

optional

1 tbsp

Mint (fresh)

Utensils

Stovetop, Pot (small), Oven, Sheet Tray, Parchment paper, Knife

recipe

  • Step 1
    Remove the skin from the salmon if needed. Cut the salmon into large chunks.
  • Step 2
    In a bowl, mix together the Greek yogurt, garam masala, cumin & minced or crushed garlic. Season with salt & pepper.
  • Step 3
    Add the salmon to the bowl. Thoroughly coat the salmon in the marinade. Then refrigerate for 20 min.
  • Step 4
    Preheat the oven to 400°F. Cook the barley according to the package instructions.
  • Step 5
    Add the marinated salmon to a parchment-lined baking sheet. Season with salt & pepper. Bake for 10 min at 400°F.
  • Step 6
    Serve the salmon over a fluffy bed of barley. Garnish with a drizzle of oil & torn mint leaves (optional). Enjoy!