Indian Salmon Masala Food

INDIAN SALMON MASALA RECIPE

Steps:

• Heat oven to 400 degrees.
• Combine ginger, garlic, tandoori or lahore fish masala, red chili powder, cilantro, jalapeño, black pepper, salt, and some oil in a blender and blend into a fine paste.
• Coat the bottom of an oven safe pan with oil where you are going to place the salmon only (feel free to line the pan with foil/parchment paper for easy clean up).
• Rub a thin layer of masala onto the salmon skin and place it skin side down on the pan.
• Place the remainder of the masala on top of the salmon filets and drizzle with some oil on top.
• Place veggies on the pan (if desired) and then slightly cover the salmon filets with foil (see picture).
• Bake for about 12 minutes (will depend on thickness)
• Remove the pan from the oven.
• Uncover the foil and discard. Cook for an additional 3-5 minutes.
• Remove the pan from the oven and serve hot with lemon wedges.

SALMON CURRY RECIPE

Steps:

• Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.
• If using tamarind, soak it in half cup hot water.

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.