INDIAN SALMON RECIPE RECIPES

Name: Indian spiced salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp tamarind paste; 1 large lime , juiced; 1 tbsp soft light brown sugar; ½ tsp salt; 1 tsp hot chilli powder; 2 tsp ground turmeric; 2 garlic cloves , grated to a purée; 2cm piece ginger , peeled and grated to a purée; 4 salmon fillets , 170-200g each; 2 tbsp groundnut oil or ghee; 2 dried Kashmiri chillies; rice , lime wedges and chutney, to serve

INDIAN SPICED SALMON RECIPE - BBC GOOD FOOD

Indian spiced salmon recipe - BBC Good Food image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tbsp tamarind paste
1 large lime , juiced
1 tbsp soft light brown sugar
½ tsp salt
1 tsp hot chilli powder
2 tsp ground turmeric
2 garlic cloves , grated to a purée
2cm piece ginger , peeled and grated to a purée
4 salmon fillets , 170-200g each
2 tbsp groundnut oil or ghee
2 dried Kashmiri chillies
rice , lime wedges and chutney, to serve

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, FatContent 36 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 41 grams protein, SodiumContent 0.9 milligram of sodium

INDIAN SPICED SALMON RECIPE | BBC GOOD FOOD

Indian spiced salmon recipe | BBC Good Food image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tbsp tamarind paste
1 large lime , juiced
1 tbsp soft light brown sugar
½ tsp salt
1 tsp hot chilli powder
2 tsp ground turmeric
2 garlic cloves , grated to a purée
2cm piece ginger , peeled and grated to a purée
4 salmon fillets , 170-200g each
2 tbsp groundnut oil or ghee
2 dried Kashmiri chillies
rice , lime wedges and chutney, to serve

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.

More about "indian salmon recipe recipes"

INDIAN SPICED SALMON RECIPE | BBC GOOD FOOD

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
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Fish Course, Main course, Supper
Cuisine Indian
Calories 520 calories per serving

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.

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