INDIAN SPICED SALMON WITH CUCUMBER RAITA
A simple recipe for Indian spice-rubbed salmon with creamy cucumber raita - serve with basmati rice for a quick 30-minute weeknight dinner.
Provided by Danielle Howard
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Line a baking sheet with foil. Place the salmon pieces on the foil, skin side down.
- Combine the spices, ginger paste, garlic paste, vegetable oil, and salt. Rub the mixture over the fillets.
- Bake for 12 to 24 minutes until cooked through. Bake time depends on the thickness of the fillets.
- While the salmon is baking, combine the diced cucumber, Greek yogurt, lemon juice, garam masala, and salt.
- Serve the salmon with the cucumber raita and basmati rice.
SPICED BAKED SALMON - POMEGRANATE RAITA
An Indian spiced baked salmon served with a cooling pomegranate mint raita makes an easy and delicious dinner option.
Provided by Colleen Milne
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Using a mortar & pestle, or a spice grinder, combine fennel, cardamom, coriander, cloves, cumin, paprika, garlic powder, salt, peppercorns & red pepper flakes and grind to a powder.
- Rub spice mixture over the salmon fillet.
- Cover fillet in plastic wrap and refrigerate 5-6 hours.
- Preheat oven to 400°
- Put salmon fillet on a parchment-lined baking sheet.
- Bake in the center of the oven for 20 minutes, or until salmon flakes easily with a fork and the spice rub forms a crust.
- In a small bowl, combine yogurt, mint, cilantro, salt, lemon juice and pomegranate seeds.
- Serve salmon hot, with raita.
Nutrition Facts : ServingSize 1 serving, Calories 243 kcal, Carbohydrate 7 g, Protein 26 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 650 mg, Fiber 1 g, Sugar 4 g
INDIAN SPICED SALMON
Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour
Provided by Diana Henry
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
- Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
Nutrition Facts : Calories 520 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
SPICED SALMON COULIBIAC
This make-ahead main of pastry-wrapped fish and rice is an extra-special way to serve seafood for a dinner party, spiced with cardamom, cloves and chilli
Provided by Mark Sargeant
Time 1h10m
Number Of Ingredients 20
Steps:
- Heat the oil in a frying pan and add the onion, garlic, cardamom, cinnamon, fennel, star anise, fenugreek, cloves, ginger and 1 tsp garam masala. Cook over a medium heat until the onion is a deep golden brown. Add the rice with 250ml water and the bay leaf, and season with salt. Bring to the boil, then turn down to a gentle simmer. Cover and cook for 15 mins or until the liquid has been absorbed and the rice is light and fluffy. Remove from the heat, tip into a bowl and leave to cool. Once cooled, remove the cardamom, cinnamon stick, star anise, cloves, ginger and bay leaf. Add the coriander, chilli, mango chutney and lemon juice. Check the seasoning, cover and chill until needed.
- Take the pastry out of the fridge and leave at room temperature for 10 mins. Unroll the pastry sheets, roll out to make a little wider and put each on a non-stick baking sheet. Cover with cling film and place in the fridge to re-chill for 30 mins. Season the salmon on both sides with a little salt and pepper and the rest of the garam masala, then place one piece of salmon on one piece of pastry and cover with half of the rice mixture. Top with the other piece of salmon, then brush around the pastry edges with beaten egg. Cover with the second piece of pastry, pushing down well, then roll the edges over, crimp with a fork to seal and decorate as you like. Can be made ahead and chilled for 1 day. Brush all over with beaten egg and chill for 30 mins.
- Heat oven to 220C/200C fan/gas 7. Bake in the oven for 10 mins, then turn the oven down to 180C/160C fan/gas 4 and continue to bake for about 30 mins until the pastry is golden brown. Set aside in a warm place to rest for 10 mins. Serve with the rest of the rice mix (heated or cold) and the Raita (see goes well with).
Nutrition Facts : Calories 647 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium
TRADITIONAL INDIAN RAITA
Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread No-Cook Low Fat Vegetarian Quick & Easy Yogurt Low Cal Healthy Low Cholesterol Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
GRILLED SALMON WITH INDIAN SPICES AND RAITA
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Yogurt Low Cal Backyard BBQ Dinner Salmon Spice Cucumber Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4-6 servings
Number Of Ingredients 14
Steps:
- Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
- Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
- Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.
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INDIAN SPICED SALMON WITH RAITA INSPIRED SAUCE - TO TASTE
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- Preheat oven to 400° F. Prepare a baking sheet by spraying with nonstick spray or lightly brushing with oil.
- Place salmon skin side down on the baking sheet. Rub spice blend onto the top and sides of the filets.
- Spread sauce over salmon (you might have extra depending on amount of salmon). Bake ~10 minutes per inch of thickness or until salmon flakes easily when tested with a fork. Serve with lemon or lime wedges. Enjoy!
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