Tandoori Norwegian Salmon
With Raita and Naan Bread
Cut salmon into serving pieces.
Finely chop the ginger and garlic and mix with garam masala, cumin, cayenne pepper and yogurt.
Lay the salmon slices in marinade and let lie for 3 hours.
Wipe off any excess marinade with paper towels and grill salmon pieces in ca. 3 minutes on each side
Mix oil with lukewarm water and stir honey.
Add salt, dry yeast and most of the flour.
Knead into a smooth dough. Add more flour if necessary
Cover with plastic and let the dough rise for about 40 minutes.
Place dough on floured surface and divide it into twice as many subjects as portions.
Knead each topic to a bowl, for the rolling pins out into a flat cake of approximately 15 cm in diameter
Place the loaves on the hot grill and grill them for about 3 minutes on each side.
Peel the cucumber and shred it rough on a grater.
Leave it a bit and strain the liquid of the cucumber.
Finely chop the garlic and coriander, and mix with cucumber, yogurt and cumin.
Season with salt and pepper.
Serve freshly grilled salmon with naan bread and raita next.