thebookworm

  Ingredients 1 Chicken breasts , cut into small pieces 3 tablespoon Curd (Dahi / Yogurt) 1/2 teaspoon Turmeric powder (Haldi) 1 tablespoon Lemon juice 1 sprig Curry leaves 1 teaspoon Jaggery 3 tablespoons Ghee Salt , to taste For the ghee roast masala 6 Dry Red Chillies 1 teaspoon Whole Black Peppercorns 2 Cloves (Laung) 1 teaspoon Methi Seeds (Fenugreek Seeds) 2 teaspoon Coriander (Dhania) Seeds 1 teaspoon Cumin seeds (Jeera) 4 cloves Garlic 1 tablespoon Tamarind Paste

 INGREDIENTS GLAZE 3 tablespoons gochujang sauce (I used Annie Chun's) 1 tablespoon toasted sesame oil 1 tablespoon honey 1 teaspoon rice wine vinegar ½ teaspoon grated fresh ginger SALMON 4 4-ounce salmon fillets 8 ounces fresh asparagus spears, trimmed 1 teaspoon vegetable oil Salt 1 tablespoon chopped scallion greens INSTRUCTIONS Make the glaze: In a medium bowl, whisk together the gochujang sauce, sesame oil, honey, rice wine vinegar and ginger. Broil the salmon: Position an oven rack 6-inches from the heat source and preheat the broiler to high. Put the salmon and asparagus on a foil-lined rimmed baking sheet. Drizzle with the oil and sprinkle lightly with salt. Broil 5-7 minutes, until the salmon looks opaque. Brush half the glaze evenly over the salmon. Broil for an additional 1-2 minutes, until the salmon is cooked through and the glaze is bubbling (watch so that the glaze doesn’t burn). To serve, brush with the remaining glaze and sprinkle with the scallion.