Roasted Indian Spiced Salmon Fillets Food

INDIAN SPICED SALMON

Indian Spiced Salmon image

From Sunset Magazine, my Mom made this recipe for me, and I didn't expect to like as much as my usual teriyaki salmon. But the flavor is really wonderful--even addictive! It's got a lot of spice, but isn't really actually spicy. I think I doubled the spice/sauce and served with rice.

Provided by busydiva

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 pieces boned salmon fillets (6 oz. each, about 1 in. thick)
2 sweet onions, peeled and slivered (1 lb. total)
2 tablespoons butter, melted
3 tablespoons firmly packed brown sugar
2 teaspoons ground coriander
1 teaspoon ground fennel (see notes)
1/2-3/4 teaspoon cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin, and
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cloves, and
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
lemon wedge

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

Indian-Spiced Salmon image

I came up with this one night when I wanted to have Indian food, and all we had on hand was Salmon. Pretty easy recipe, uses only ground spices.

Provided by Chef.Jules

Categories Asian

Time 30m

Yield 1 piece, 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup plain yogurt
1/2 teaspoon ginger
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon curry powder
1/4 teaspoon garam masala
1/8 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
2 tablespoons butter
4 salmon fillets, boneless and skinless

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).

Nutrition Facts : Calories 471, Fat 20.6, SaturatedFat 6.7, Cholesterol 164.2, Sodium 590, Carbohydrate 1.7, Fiber 0.3, Sugar 1, Protein 66.1

INDIAN-SPICED ROAST SALMON

Indian-Spiced Roast Salmon image

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

Ingredients

4 (6 ounce) salmon fillets (about 1 inch thick)
cooking spray
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
2/3 cup plain fat-free yogurt
2 tablespoons chopped fresh cilantro

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

Indian-Spiced Roast Salmon image

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

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 salmon fillets (6-ounces each - 1 1/4 inches thick)
1/2 teaspoon salt
1 teaspoon olive oil
1/4 cup plain fat-free yogurt
4 lemon wedges

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

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