The Chew: Tandoori Salmon Salad Recipe—Wolfgang Puck Makes It Healthy

The Chew: Lunch with a Legend

The Chew crew called Wolfgang Puck a culinary legend who has transformed the culinary scene in America. He prepared a Tandoori Salmon Salad Recipe as he explained that he has been keeping in shape so he can still do what he loves.

The Chew: Wolfgang Puck Makes It Healthy

For the past 20 years, Puck has been catering the post-Oscars gala. He set out to prove that eating healthy meals does not mean that your food will be boring. His latest cookbook is called Wolfgang Puck Makes It Healthy, and it features the spices and herbs that help to spruce up any meal with fresh ingredients. He said he also has plans to open restaurants in Dubai and Singapore.

The Chew: Wolfgang Puck Tandoori Salmon Salad Recipe Ingredients

Tandoori Seasoning Ingredients

The Chew: Tandoori Salmon Salad Recipe—Wolfgang Puck Makes It Healthy

The Chew welcomed legendary chef Wolfgang Puck to promote his cookbook of healthy meals, including an elaborate Tandoori Salmon Salad Recipe you can try.

  • 3 tbsp Curry Powder
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cardamom
  • 1 tsp Kashmiri Chile Powder (or use Hot Paprika)
  • 1 tsp Coriander
  • 1 tsp Sweet Paprika
  • 1/2 tsp powdered Ginger

Salmon Ingredients

  • 4 4-oz skinned Atlantic Salmon Fillets
  • 1/4 cup Lemon Juice
  • 2 tbsp minced Garlic
  • 2 tbsp Vegetable Oil
  • 2 tsp Salt
  • 1/2 tsp ground Turmeric
  • 2 cups Nonfat Plain Yogurt
  • 1/4 cup Lime Juice
  • 3 tbsp chopped Cilantro leaves
  • 2 tbsp grated Ginger
  • 2 tsp ground Coriander
  • 1 tsp Kashmiri Chile Powder (or use Hot Paprika)

Lentil Salad Ingredients

  • 1 cup sorted, rinsed dried Green Lentils
  • 1 cut Carrot
  • 1 1/2 tsp Salt
  • 2 tbsp Champagne Vinegar
  • 1/2 tsp Sugar
  • 1 chunked Yellow Onion (+1/4 cup chopped)
  • 1 cut stalk Celery
  • 1/2 cup Nonfat Plain Greek Yogurt
  • 1 tbsp Honey
  • 1/2 diced Japanese Cucumber

Pickled Onions Ingredients

  • 1/2 cup Champagne Vinegar
  • 4 tsp Sugar
  • 1 sliced Fresno Chile Pepper
  • 1 slice fresh Ginger
  • 1 tbsp Salt
  • 5 sliced Cippolini Onions

Cucumber Ingredients

  • 1 peeled, chunked Japanese Cucumber
  • 2 tbsp Honey
  • 2 cups Cilantro leaves
  • 1 1/2 cups Nonfat Plain Greek Yogurt
  • 1/4 chunked Red Onion
  • 1 tsp Curry Powder
  • 1 cup Mint leaves

Other Ingredients

  • 4 cups Baby Arugula leaves
  • 8 trimmed, shaved Radishes
  • 1 trimmed, shaved bulb Fennel

Wolfgang Puck: The Chew Tandoori Salmon Salad Recipe Directions

  1. Prepare seasoning and salmon at least eight hours before mealtime.
  2. Combine seasoning ingredients into a mix.
  3. Season salmon with 1 1/2 tbsp each of the seasoning mix; chill two hours.
  4. Combine yogurt, citrus juices, garlic, oil, salt, turmeric, cilantro, ginger, coriander, chile powder, and two tablespoons seasonings.
  5. Pour yogurt mixture onto salmon. Coat the fillets and cover the dish.
  6. Marinate six hours or overnight.
  7. Combine lentils with celery, carrots, and onions; sat.
  8. Cover by several inches in cold water.
  9. Bring to a boil on high; reduce and simmer about 45 minutes, until lentils become tender.
  10. Drain; discard carrot, onion, and celery.
  11. Transfer lentils to a bowl.
  12. In a separate bowl, stir yogurt with honey, vinegar, salt, and sugar.
  13. Fold in chopped onion and cucumber.
  14. Stir this sauce into the lentils. Cover and chill.
  15. Prepare onions at least three hours before serving.
  16. Combine vinegar with sugar, chile, ginger, salt, and 1/4 cup water.
  17. Bring to a boil.
  18. Stir to dissolve salt and sugar.
  19. Transfer onions to a nonreactive bowl.
  20. Stir in vinegar.
  21. Let come to room temperature.
  22. Chill until serving.
  23. Prepare the cucumber by pureeing it with onion, honey, and curry powder in a blender.
  24. Add cilantro and mint.
  25. Mix in yogurt. Transfer to a bowl and chill.
  26. Cook salmon on a grill or broiler for about six minutes, until done but moist on the inside.
  27. Toss arugula with radishes and fennel.
  28. Place a bed of salad on each serving plate.
  29. Spread lentils over the salad.
  30. Top with salmon and garnish with cucumber raita.
  31. Drain onions and scatter them on top as a garnish.
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About the author

Pat Howard is a writer from St. Louis. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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