Chilled Tandoori Salmon with Chickpea and Pear Salad

Makes 4 Servings

INGREDIENTS

  • 2 each 4 oz. IQF salmon, thawed
  • 2 Tbsp. Tandoori Spice
  • 1 oz. baby arugula
  • 1 cup canned and drained chick peas
  • 2 Tbsp. fresh chopped cilantro
  • 1 cup Pacific Northwest Canned Pears, in juice, drained, diced
  • 1/2 cup grated carrots
  • 1/2 cup diced mango, IQF
  • 1/3 cup canned roasted red peppers
  • 1-1/2 oz. fresh lemon juice
  • 1/4 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. fresh cracked pepper
  • METHOD

    Dust the salmon with 1 Tbsp. each of tandoori spice and grill for one minute, turn 90° and grill one more minute creating “cross hatch”, remove from grill place on baking sheet. Finish salmon in convection oven at 350° (conventional 375°) for 6 minutes or until desired doneness, let cool in walk in for further use. When fully cooled cut salmon in 1/2 creating a 2 oz. lunch portion. In a bowl combine the chickpeas, cilantro, red peppers, pears, carrots and mango and season with salt and pepper. Add lemon juice and cumin and adjust seasoning as desired if need be. To finish dish add baby arugula to salad mixture, place the salmon on top of salad and serve immediately.
    TANDOORI SPICES (can be made in bulk and reserved)
    1 Tbsp. paprika
    1 Tbsp. cayenne pepper
    2 Tbsp. garlic powder
    1 Tbsp. salt
    1 Tbsp. onion powder
    2 Tbsp. dried basil
    2 Tbsp. coriander
    2 Tbsp. cumin
    2 Tbsp. ginger
    2 tsp. cinnamon

    Corey Abdella
    Chef
    Sysco Virginia