'GMA' Easy Eats: Chef Meherwan Irani's Tandoori salmon with masala green beans

Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less.

Chef Meherwan Irani shows us how to make his Tandoori salmon with masala green beans, live on Instagram with Ginger Zee!

Tandoori salmon ingredients

• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• Small pinch of fenugreek leaves (optional)
• 1/4 tsp garam masala
• 1 tsp Kashmiri chili powder (or Cayenne)
• 1/2 teaspoon turmeric powder
• 1 1/2 Tbsp ginger garlic paste (directions below)
• 1 Tbsp white vinegar
• Healthy pinch salt
• Healthy pinch of black pepper
• 1/2 Cup of thick strained greek yogurt
• Juice of 1/2 a lime
• 3-4 center cut filets of salmon
• Olive oil

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Tandoori salmon directions

• Heat oven up to 450 degrees (use convection roast setting if you have it)
• Add all the spices into yogurt, adding in the lime juice, vinegar, and salt and mix well
• Rub the marinade into the salmon. (Optional) Cover and chill for 20-30 minutes but no more than an hour
• Drizzle the salmon with olive oil and roast in the oven for 18 - 20 minutes depending on desired level of doneness

To make ginger garlic paste

Blend equal amounts of peeled garlic and peeled fresh ginger (1/4 cup of each) into a coarse paste in a food processor - a few drops of oil will help it blend smoothly. Will keep refrigerated in a glass jar for at least a month. (If you don’t have a food processor, finely grate or mince a tablespoon each of ginger and garlic and mix together). This stuff is gold -- it makes a great base rub on chicken, fish and meats!

Masala green bean ingredients

• 2 cups trimmed and blanched green beans
• ½ tsp brown mustard seeds
• 3-4 curry leaves (optional)
• ½ tsp turmeric powder
• 1 tsp ginger-garlic paste
• Kosher salt
• 1.5 tbsp vegetable oil

Masala green bean directions

• Heat the oil in a saute pan over medium-high heat.
• When the oil is shimmering, add a few mustard seeds to the oil, if they start to wiggle and pop, your oil is ready for tempering
• Add the rest of the mustard seeds, curry leaves (if using) and turn the heat down to medium so the spices don’t burn
• The mustard seeds will start popping in the oil so you may choose to place a lid over the pot for about 30 secs or so
• Make sure the oil is hot enough that the mustard seeds actually start to pop, otherwise they’re not flavoring the oil
• When mustard seeds stop popping, bring the heat back to medium-high and add the ginger-garlic paste and fry in the oil until starting to brown, about a minute
• Add the turmeric powder and stir in the oil for 30 seconds
• Add green beans along with a healthy pinch of kosher salt and saute until done (3-4 minutes)