This recipe has been provided by Preena Chauhan, co-founder of Arvinda’s Spices & Chai, an Ontario based spice company, and co-author of the cookbook New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen.
Preena was the featured culinary speaker at the Joseph Brant Museum in Burlington on June 25th, as part of the Acclaimed Speaker Series for the “eat make share: a taste of immigration” exhibit. She shared the inspiration behind her cookbook and discussed the role food plays in celebrating Canada’s multicultural story.
Preena and her mother have been teaching Indian cooking for more than 30 years in the GTA. Their culinary journey began at a Canada Day festival in 1993 when interest in the Indian snacks they were selling inspired them to share their family traditions through cooking.
This dish combines bold tandoori spices with wild-caught salmon, glazed in pure Canadian maple syrup and finished with a cooling mint garnish. The result is a harmony of flavours that pays homage to Canada’s bountiful land and vibrant multiculturalism.
Arvinda’s spices are available at many retailers in Halton Region, including Whole Foods Market, Farm Boy and Sobeys.
PREP TIME: 15 M INUTES,
PLUS 1 HOUR MARINATING
COOKTIME: 10 MINUTES YIELD: SERVES 4
INGREDIENTS
• 1 pound skinless, boneless
salmon filets (about 4)
• 2 tablespoons olive oil,
plus extra for cooking
• 2 tablespoons Tandoori
Marinade Spice Blend
• ½ teaspoon sea salt
• 2 tablespoons pure maple syrup
• Fresh mint, to garnish
METHOD
1. In a medium bowl, place the salmon filets. In a small bowl, combine the oil, tandoori marinade spice blend, and salt and mix well. Add the marinade to the salmon, coating well on all sides. Cover the bowl and marinate in the refrigerator for at least 1 hour.
2. Heat a large non-stick, heavy-bottomed skillet on medium-high heat and add 1 tablespoon oil. Arrange the salmon filets in the skillet and cook on one side for 5 minutes. Using a pastry brush, glaze the salmon with maple syrup. Flip and cook for another 5 minutes or until the salmon reaches your desired doneness, and glaze the top with maple syrup.
3. Garnish the salmon with fresh mint to taste and serve with your choice of sides. Preena recommends the
Minty Green Cilantro Chutney, and Lemon Coconut Cranberry Pullao. The perfect salad pairing would be a Beet, Carrot & Cabbage Kachumber with Garam Masala Vinaigrette, as it’s also a beautiful red colour. All of these recipes can be found in her cookbook.