Grilled Salmon With Indian Spices And Raita Food

INDIAN SPICED GRILLED SALMON

Steps:

• Preheat a grill to medium high. Lightly brush the grates with vegetable oil. Toss the tomatoes, cucumber, onion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Rub the top and sides of the salmon with the garam masala; season generously with salt and pepper. Brush both sides of the bread and the cut sides of the lemons with the vegetable oil. Grill the salmon until charred but still slightly pink in the center, 4 to 5 minutes per side. Grill the lemons until juicy and well charred, about 2 minutes per side. Grill the bread until toasted, about 1 minute per side.
• Squeeze 2 grilled lemon halves into the tomato-cucumber salad, add the avocado and toss. Divide among plates. Add a piece of salmon and a grilled lemon half to each plate. Cut the bread into wedges and serve with the salmon.

SPICED BAKED SALMON - POMEGRANATE RAITA

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.

GRILLED SPICED SALMON

Steps:

• Combine olive oil and sesame oil together.
• Brush both sides of salmon with oil mixture.
• In a small bowl combine all of the seasonings.
• Rub over salmon fillet, covering both sides, pressing seasonings down into flesh.
• Refrigerate for at least 30 minutes.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Grill salmon fillet uncovered, over medium heat for 3-4 minutes on each side, or until fish flakes easily with a fork.

INDIAN SPICED SALMON WITH CUCUMBER RAITA

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.

INDIAN SPICED SALMON

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.

GRILLED SALMON WITH CURRY SAUCE

Steps:

• Cover dried chilies with some boiling water and allow to stand until softened, usually about 15 minutes. Handling carefully, so the chilies do not burn your hands, mince with scissors. If you are using fresh chilies, simply slice into rings.
• Dissolve tamarind paste in about a cup of water.
• Heat butter in a large skillet, then add onions. Let them caramelize slightly, then stir in 1 teaspoon each of turmeric and cumin powder. After a few minutes add dissolved tamarind paste, minced chilies, ginger, coconut milk and salt to taste. Since this will be rather thick, add some water. Then simmer to allow all these spices and flavors to marry. To add a little brightness, add the juice of an orange. Lime or lemon might be better. The sauce can be made ahead and reheated before grilling your fish. **The heat of this sauce is tempered by the flavor of the salmon. It can also be tempered with some raita or chutney on the side, or even just plain yogurt. OR instead of using 2 chilies, just use one.**.
• Sprinkle salmon with salt, a teaspoon of turmeric and a light dusting of cumin powder.
• Grill salmon over a hot fire, being careful not to overcook. Fresh salmon is far better when slightly rare, JMHO. I start with grilling the fleshy side down first. After 3-4 minutes, turn carefully so that skin side is down and grill another 3-4 minutes, depending on the thickness of your fillet. As you remove from the grill, the skin, which I don't find appetizing, will stick to the grill, easily skinning your fresh grilled fillet.
• Serve with the curry sauce and garnish with cilantro. Wash down with a chilled rose wine.

GRILLED SALMON WITH INDIAN SPICES AND RAITA

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.

SALMON WITH INDIAN SPICES

Steps:

• Heat broiler. In a small bowl, combine yogurt, ginger, turmeric, coriander, salt, black pepper, and cayenne pepper.
• Spray a broiler pan or rimmed baking sheet with cooking spray. Place salmon on pan. Spread yogurt mixture on top of fillets, dividing evenly. Broil until fish is just opaque throughout, 12 to 14 minutes. Serve immediately.

SALMON TIKKA WRAPS WITH CUCUMBER YOGHURT RAITA #SUNDAYSUPPER

Steps:

• Marinade the Salmon cubes with all the ingredients and let it sit in the refrigerator for 4-5 hours.
• Place the cubes onto a foil lined baking sheet and broil on high until you see the edges golden and the Salmon cooked.
• Take it out and allow to cool slightly.
• Mix the Raita ingredients and keep aside.
• Heat the Flat Bread on a pan to warm it up a bit.Transfer onto a plate and arrange the lettuce at the botton followed by the Tikka topped with the Raita.
• You can sprinkle some chat masala all over.
• Roll and enjoy!

TANDOORI TURKEY SLIDERS WITH MINT RAITA

Steps:

• Mix the raita ingredients in a bowl.Keep aside or refrigerated.
• Make a paste of the onion in your food processor.Empty in a mixing bowl and add the rest of the ingredients for the patties.
• Make round balls in your palm and flatten them to make round patties.
• Heat the grill or griddle pan brushed with oil.
• Place the patties and cook on both side until golden.
• Take one half of the bun and spread some raita topped with one patty followed by lettuce,onion and tomato.Cover with the other half.Repeat with the rest.