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Asian Salmon baked in the Tandoor


David
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Made a marinade with light soy, honey, Mirin, toasted sesame seed oil, garlic, ginger and white wine vinegar (you can also add Sirachia sauce but I didn’t) kept some marinade aside. Added  the rest of the marinade to the salmon and chilled overnight.

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After chilling over night, drained the kept aside non salmon marinade from the garlic and ginger and heated to reduce to a glaze.

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Baked the salmon in the tandoor for about 6 minutes, removed and glazed with the reduced marinade and baked again for about 3 minutes.

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Served on a bed of green bean and asparagus salad.

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Also cooked another batch of tandoori chicken. Warmed the pittas using the grill from my Smokey Joe.

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Edited by David
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