SPICED ROAST SIDE OF SALMON
Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast
Provided by Roopa Gulati
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil - this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
- Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
- Roast, uncovered, for about 20 mins until the salmon is cooked through - check by poking a knife into the fillet and making sure the fish flakes easily.
- Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 51 grams protein, Sodium 0.4 milligram of sodium
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
SALMON WITH INDIAN SPICES
The curry spices blended with yogurt will make your salmon flavorful and moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 323 g, Fat 14 g, Protein 44 g
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.
ROASTED INDIAN-SPICED SALMON FILLETS
I've had this recipe in my recipe file for many years. If you love Indian spices - you'll love this roasted salmon. The yogurt mixture is a great accompaniment with it's cool flavor.
Provided by Daily Inspiration S @DailyInspiration
Categories Fish
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Coat a roasting pan with cooking spray. Place salmon, skin side down, in the roasting pan.
- Brush evenly with lemon juice. Combine 1/2 tsp salt and remaining spices and sprinkle evenly over fish.
- Bake 10 minutes or until fish flakes easily when tested. Combine yogurt and cilantro - serve along side fish.
INDIAN-SPICED ROAST SALMON
Make and share this Indian-Spiced Roast Salmon recipe from Food.com.
Provided by sugarrushkid
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish.
- Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.
Nutrition Facts : Calories 240.8, Fat 7.6, SaturatedFat 1.4, Cholesterol 78.2, Sodium 449.1, Carbohydrate 4.2, Fiber 0.2, Sugar 3.3, Protein 37
INDIAN-SPICED ROAST SALMON
Love this combination of fragrant, warm spices. Serve with a side of steamed basmati rice. Recipe is from Cooking Light Magazine.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin side up; cook 5 minutes or until bottoms are golden. Turn fillets over. Place skillet in oven and bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Serve with yogurt and lemon wedges.
Nutrition Facts : Calories 431.4, Fat 15.5, SaturatedFat 2.8, Cholesterol 146.6, Sodium 542.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.4, Protein 66.4
LNDIAN ROASTED CORNISH HENS
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Mix the cumin,coriander,garam masala,ginger ,garlic,paprika,lemon juice and salt in a bowl.
- Pat dry the cornish hens and rub the spice mixture generously all over and under the skin of the bird on both sides.
- In a greased roasting tray place the potatoes,carrots and the cornish hens.Drizzle some oil all over and, bake for an hour and half until fully cooked.
- Arrange on a serving tray and serve hot!
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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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- Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.
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- Add the salmon fillets to the marinade bowl and use a spoon to spread and evenly coat the spice mixture on all sides of the fillets. Cover the bowl with cling wrap and set aside. Allow to marinate for 20 minutes at least, or overnight in the fridge for more flavor.
- Remove the salmon fillets bowl from the fridge 40-60 minutes in advance before cooking so that they can come to room temperature. (Note: Skip this step if marinating for less than an hour.)
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- In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cardamom, cumin, salt, pepper, cloves, and cinnamon. Stir in lemon juice. Brush mixture evenly over tops and sides of salmon pieces.
- Bake in a 400° oven for 15 minutes. Turn oven to broil; broil salmon 6 inches from heat until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test), 4 to 6 minutes.
- With a spatula, transfer salmon pieces to a serving dish (leave skin behind) and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.
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