Tandoori Salmon & Barley

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A flavorful Indian dish that's a feast for the senses!

Camille C.
Camille C.
359

5 minutes

Prep time

20 minutes

Cook time

20 minutes

Resting time

492 cal.

Per serving

Utensils

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

recipe

Salmon (fresh)

Step 1

Remove the skin from the salmon if needed. Cut the salmon into large chunks.

Yogurt (Greek, plain)
Garam masala
Cumin (ground)
Garlic

Step 2

In a bowl, mix together the Greek yogurt, garam masala, cumin & minced or crushed garlic. Season with salt & pepper.

Salmon (fresh)

Step 3

Add the salmon to the bowl. Thoroughly coat the salmon in the marinade. Then refrigerate for 20 min.

Pearl barley

Step 4

Preheat the oven to 400°F. Cook the barley according to the package instructions.

Salmon (fresh)

Step 5

Add the marinated salmon to a parchment-lined baking sheet. Season with salt & pepper. Bake for 10 min at 400°F.

Pearl barley
Mint (fresh)
Salmon (fresh)

Step 6

Serve the salmon over a fluffy bed of barley. Garnish with a drizzle of oil & torn mint leaves (optional). Enjoy!

Nutrition facts

View nutritional information

Energy492 cal.
Fat26 g
Carbohydrates24 g
Protein42 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Tandoori Salmon & Barley" contains 492 Energy, 26 g of Fat, 24 g of Carbohydrates, 42 g of Protein, 5 g of Fiber.

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Tandoori Salmon & Barley
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