Indian Spiced Salmon Food

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.

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.

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 ROAST SIDE OF SALMON

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.

INDIAN SPICED SALMON

Steps:

• Rinse salmon and pat dry. Line a 12- by 18-inch baking pan with foil and set pieces, skin down, 1 inch apart in pan. Scatter onions around salmon.
• 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°F 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.

INDIAN-SPICED SALMON

Steps:

• Preheat oven to 350. In a small bowl, combine yogurt and all the spices.
• Meanwhile, melt butter in skillet and saute salmon fillets so that they're brown on each side, about 3 minutes per side.
• Transfer salmon to small baking dish and spoon yogurt sauce over top. Bake in oven until fish flakes easily with a fork (15 minutes or so).

SPICED SALMON WITH TRAYBAKED SAG ALOO

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
• Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

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.

INDIAN-SPICED ROAST SALMON

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.

INDIAN-SPICED ROAST SALMON

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.

INDIAN-SPICED ROAST SALMON

Steps:

• Place salmon fillets, skin side down, in a roasting pan coated with cooking spray.
• Brush fillets evenly with lime juice.
• Mix together the salt and next 5 ingredients; sprinkle evenly over fish.
• Bake in a 425°F oven for 10 minutes or until fish flakes easily.
• Combine yogurt and cilantro; serve with fish.