Best 4 Grilled Salmon With Indian Spices And Raita Recipes
**Grilled Salmon with Indian Spices and Raita: A Culinary Symphony of Flavors**
Exotic and delectable, grilled salmon with Indian spices and raita offers a tantalizing culinary experience that harmonizes the vibrant flavors of India with the succulent richness of salmon. This dish takes you on a journey across continents, fusing traditional Indian spices with the delicate texture of grilled salmon, resulting in a symphony of flavors that will tantalize your taste buds. Accompanied by a refreshing and creamy raita, this dish promises a harmonious balance of bold and subtle flavors, making it a perfect choice for a delightful and memorable meal.
**Recipe 1: Grilled Salmon with Indian Spices**
This recipe unveils the secrets behind perfectly grilled salmon infused with an aromatic blend of Indian spices. The salmon fillets are marinated in a vibrant mixture of turmeric, cumin, coriander, and garam masala, creating a tantalizing crust that locks in the fish's natural flavors. Grilled to perfection, the salmon emerges with a smoky char and a tender, flaky interior that will melt in your mouth.
**Recipe 2: Raita**
The vibrant flavors of grilled salmon are complemented beautifully by a refreshing and cooling raita. This traditional Indian condiment combines yogurt, cucumber, and spices, resulting in a creamy and tangy sauce that balances the richness of the salmon. The raita's cooling properties provide a delightful contrast to the warmth of the spices, creating a harmonious and well-rounded dish.
**Recipe 3: Jeera Rice**
Jeera rice adds a fragrant and flavorful accompaniment to this meal. Basmati rice is infused with cumin seeds and cooked to perfection, resulting in fluffy and aromatic grains that perfectly complement the grilled salmon and raita. The cumin seeds add a warm and nutty flavor, enhancing the overall experience of this culinary journey.
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
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 CURRY SAUCE
With good fresh salmon, less is always more. But sometimes I like to kick it up a notch with some Indian spices. This curry sauce can be made ahead and reheated while your salmon (or whatever type of fish you have) grillls. You can serve with steamed rice, but to be more carb friendly, sometimes I serve with cauliflower puree. In reviewing the nutritional content listed here, I don't agree with the carbohydrate content that has been calculated. The can of coconut milk has 2 grams of carbs per serving listed. So am stymied with how this system came up with over 50 grams per serving. Now if you include a few glasses of rose wine with this, maybe your carb content will be higher, but still not over 50 grams.
Provided by French Terrine
Categories Indian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cover dried chilies with some boiling water and allow to stand until softened, usually about 15 minutes. Handling carefully, so the chilies do not burn your hands, mince with scissors. If you are using fresh chilies, simply slice into rings.
- Dissolve tamarind paste in about a cup of water.
- Heat butter in a large skillet, then add onions. Let them caramelize slightly, then stir in 1 teaspoon each of turmeric and cumin powder. After a few minutes add dissolved tamarind paste, minced chilies, ginger, coconut milk and salt to taste. Since this will be rather thick, add some water. Then simmer to allow all these spices and flavors to marry. To add a little brightness, add the juice of an orange. Lime or lemon might be better. The sauce can be made ahead and reheated before grilling your fish. **The heat of this sauce is tempered by the flavor of the salmon. It can also be tempered with some raita or chutney on the side, or even just plain yogurt. OR instead of using 2 chilies, just use one.**.
- Sprinkle salmon with salt, a teaspoon of turmeric and a light dusting of cumin powder.
- Grill salmon over a hot fire, being careful not to overcook. Fresh salmon is far better when slightly rare, JMHO. I start with grilling the fleshy side down first. After 3-4 minutes, turn carefully so that skin side is down and grill another 3-4 minutes, depending on the thickness of your fillet. As you remove from the grill, the skin, which I don't find appetizing, will stick to the grill, easily skinning your fresh grilled fillet.
- Serve with the curry sauce and garnish with cilantro. Wash down with a chilled rose wine.
Nutrition Facts : Calories 530, Fat 21.4, SaturatedFat 14.3, Cholesterol 74.8, Sodium 163.9, Carbohydrate 51.5, Fiber 1.7, Sugar 45.2, Protein 33.2
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
Tips:
- Choose the right salmon. Look for wild-caught, sustainably sourced salmon that has a firm texture and a deep orange-red color.
- Make sure the salmon is properly thawed. If the salmon is frozen, thaw it in the refrigerator overnight or in a bowl of cold water for about 30 minutes.
- Season the salmon well. A simple mixture of salt, pepper, and lemon juice is all you need to bring out the flavor of the salmon.
- Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it gently. The best way to do this is to grill it over medium heat for about 5-7 minutes per side, or until it is just cooked through.
- Serve the salmon with a flavorful sauce or relish. A simple raita, made with yogurt, cucumber, and mint, is a great way to add some extra flavor and moisture to the salmon.
Conclusion:
Grilled salmon with Indian spices and raita is a delicious and healthy meal that is perfect for any occasion. The salmon is cooked to perfection and the raita adds a refreshing and flavorful touch. This dish is sure to please everyone at your table.
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