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.
GLUTEN-FREE INDIAN SPICED SALMON WITH DAL AND RAITA
Here's a tasty way to get your fish fix that your whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix Raita ingredients. Cover; refrigerate until ready to serve.
- In 4-quart saucepan, heat 2 teaspoons oil over medium heat until hot. Add yellow onion; cook and stir about 4 minutes or until soft. Add cardamom and salt; cook and stir 30 seconds. Add lentils, tomatoes and water. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low. Cover; cook about 30 minutes, stirring frequently, until lentils are soft and liquid is absorbed.
- Meanwhile, in medium bowl, beat 1 tablespoon oil, 1/2 teaspoon salt and the garam masala. Add salmon; toss to coat.
- Heat 10-inch skillet over medium-high heat. Place salmon fillets in skillet, skin side down. Cook 5 to 6 minutes on each side or until fish flakes easily with fork.
- To serve, divide dal evenly among 8 serving plates. Top with salmon and raita.
Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 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.
PAN-FRIED SALMON WITH SHALLOT MASH AND CUCUMBER RAITA
For a simple, stylish fish dish, try this recipe for salmon served with tasty mash and a yoghurt relish. Perfect for summer dining.
Provided by English_Rose
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- First finely chop the shallots and soak in white wine vinegar. Set aside.
- For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
- Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
- Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
- Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
- Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
- Turn the salmon over and cook for a further 1-2 minutes on the other side.
- Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.
Nutrition Facts : Calories 555.2, Fat 26.1, SaturatedFat 8.6, Cholesterol 118.7, Sodium 278.7, Carbohydrate 38.5, Fiber 4.1, Sugar 8.4, Protein 42
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
INDIAN CUCUMBER RAITA
Make and share this Indian Cucumber Raita recipe from Food.com.
Provided by mumzcookin
Categories Sauces
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
- Sprinkle cumin over the top.
- Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.
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- Preheat the oven to 200°C/180°C fan. In a small bowl, combine 2/3/4 Tbsp of natural yogurt (reserve the rest for the raita), 1/1.5/2 Tbsp of lemon juice, peeled and crushed garlic, peeled and grated ginger, garam masala, smoked paprika, chilli powder (spicy!), onion powder and salt.
- Add the salmon to a plate, skin-side down. Spread the spiced yogurt over the salmon. Set aside to marinate until step 4.
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