Best 4 Indian Spiced Salmon Recipes
Tantalize your taste buds with a culinary journey to India, where flavors dance on your palate. Embark on an aromatic adventure with our Indian-spiced salmon, a symphony of spices that will transport you to the vibrant streets of Delhi. This delectable dish is a harmonious blend of zesty ginger, earthy cumin, fiery chili, and vibrant turmeric, all coming together to create a tantalizing symphony of flavors.
Alongside the star of the show, discover a treasure trove of accompanying recipes that will elevate your dining experience. Delight in the tangy and refreshing cucumber raita, a cooling complement to the spicy salmon. Dive into the creamy and aromatic basmati rice, each grain infused with the essence of fragrant spices. Transport yourself to the bustling markets of Mumbai with our homemade mango chutney, a sweet and tangy condiment that adds a burst of tropical sunshine to your plate. And for a touch of elegance, indulge in the saffron-infused yogurt sauce, a luxurious and creamy accompaniment that will leave you craving for more.
INDIAN SPICED GRILLED SALMON
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
INDIAN SPICED SALMON
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
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 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. Yield: 4 servings (serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture) NUTRITION PER SERVING CALORIES 300(40% from fat); FAT 13.2g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 38.7g; CHOLESTEROL 88mg; CALCIUM 107mg; SODIUM 403mg; FIBER 0.3g; IRON 0.8mg; CARBOHYDRATE 4.3g Karen Levin Cooking Light, JUNE 2004
INDIAN SPICED SALMON
Steps:
- Preheat oven to 400. Rinse salmon & pat dry. Line 12-18 inch baking pan with foil & piece skin down 1 in apart in pan. Scatter onions around. Do not skimp on onions as they are yummy. In small bowl stir together butter, brown sugar, coriander, fennel, cayenne, cardamom, cumin, salt, pepper & cinnamon. Stir in lemon juice. Brush mixture evenly over tops & sides of salmon. Bake for 15 min, turn oven to broil & broil salmon 6 in from heat until bubbling. (we like the salmon just cooked so do not bake but broil only) Transfer to serving dish leaving skin behind & surround with onions. Sprinkle with cilantro & garnish with lemon wedges.
Tips:
- For the best flavor, use fresh salmon fillets that are about 1 inch thick.
- If you don't have a grill, you can cook the salmon in a grill pan over medium heat.
- Be careful not to overcook the salmon, as it will become dry and tough.
- Serve the salmon immediately with your favorite sides, such as roasted vegetables, rice, or salad.
Conclusion:
This Indian-spiced salmon recipe is a delicious and healthy way to enjoy this versatile fish. The salmon is packed with protein and omega-3 fatty acids, and the Indian spices add a flavorful twist. Whether you're grilling, baking, or pan-frying the salmon, this recipe is sure to please everyone at your table.
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