Indian: Indian Menu by Recipe Cottage

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	Indian Menu

		TANDOORI SALMON WITH FRESH PEACH CHUTNEY AND MINTED YOGURT SAUCE 1 tbsp olive oil 1 garlic, finely chopped 6 8-oz skinless salmon steaks, about 1 1/4 inches thick 1 tbsp garam masala Salt 1 tbsp sugar 1/4 cup rice vinegar 4 medium peaches, peeled and cut into 1/4 inch dice 2 tbsp finely grated fresh ginger 11/2 tsp honey 11/2 tsp finely chopped fresh mint Pinch of ground cumin(toast the seeds first, then grind) Pinch of ground turmeric 1 cup plain low-fat yogurt Salt and freshly ground Pepper In a bowl, combine the olive oil and the chopped garlic. Rub the mixture all over the salmon. Sprinkle with ground garam masala and season lightly with salt. Cover and refrigerate. In a non-reactive saucepan, dissolve the sugar in the vinegar, stirring over moderately high heat. Bring to boil and cook 1 minute. Stir in the peaches and ginger and return to a boil. Reduce the heat and simmer, stirring,until the fruit is softened, about 5 minutes. Transfer to a bowl. Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin and turmeric.Whisk in the yogurt until blended, season with salt and pepper, cover and refrigerate. Prepare grill or preheat broiler: Grill or broil salmon steaks, turning once, for about 4 minutes each side, or until nicely charred or just cooked through. Transfer each of the salmon steaks to a warmed plate and remove the central bone with a fork. Serve this with steamed Basmati or brown rice. Serves 6.