Indian Style Salmon Recipes

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.

INDIAN CANDY-SMOKED SALMON

Steps:

• Mix together the water, salt, sugar and syrup.
• Stir until all ingredients are dissolved.
• Add Fish and brine for 24 hours.
• Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
• Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
• Don't over smoke or you're going to have jerky!
• Apple and Cherry woods are great for this recipe.
• Works well with venison also.

YOGURT-MARINATED SALMON FILLETS (DAHI MACHHALI MASALEDAR)

Steps:

• Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight.
• Preheat the oven broiler. Lightly grease a baking pan.
• Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.

QUICK AND EASY INDIAN SALMON CURRY

Steps:

• Combine water, lemon juice, tomato, onion, ginger, salt, garlic powder, and hot and sweet paprika in a blender; blend until liquefied.
• Heat olive oil in a pot over high heat. Add mustard seeds; cook until you hear seeds popping in the oil. Pour the blended mixture into the pot and bring to a boil.
• Add salmon; cover and boil for 10 minutes.

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-STYLE SALMON

Steps:

• 1. Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined.
• 2. Add the salmon and toss until well coated with the marinade; marinate overnight.
• 3. Preheat the oven broiler. Lightly grease a baking pan.
• 4. Remove salmon from marinade and shake off excess; discard remaining marinade.
• 5. Place into prepared baking pan and broil in preheated oven until salmon flakes easily with a fork. (5-7 minutes per side).