Tandoori Salmon with Charred Broccolini & Cilantro-Lime Butter

Ingredients

• 4 fillets salmon fillets (6 oz each), skin-on, patted dry
• 1/2 cup full-fat Greek yogurt, plain, unsweetened
• 2 1/2 tbsp tandoori spice blend, paprika, cumin, coriander, turmeric, ginger, garlic
• 2 tbsp lime juice, fresh
• 1 tbsp ginger, minced, fresh
• 3 cloves garlic cloves, minced
• 1 1/2 lbs broccolini, trimmed
• 4 tbsp ghee or avocado oil, divided for cooking
• 4 tbsp butter, unsalted, for compound butter
• 1/4 cup fresh cilantro, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   Make cilantro-lime compound butter: Mix softened butter with chopped cilantro, 1 tbsp lime juice, pinch of salt. Form into a log with plastic wrap and refrigerate until ready to use (can be made 2 days ahead).

2. 2

   Prepare tandoori marinade: Whisk together Greek yogurt, tandoori spice blend, minced ginger, garlic, 1 tbsp lime juice, salt, and pepper in a bowl.