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.
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
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 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
INDIAN SPICED SALMON WITH CUCUMBER RAITA
A simple recipe for Indian spice-rubbed salmon with creamy cucumber raita - serve with basmati rice for a quick 30-minute weeknight dinner.
Provided by Danielle Howard
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Line a baking sheet with foil. Place the salmon pieces on the foil, skin side down.
- Combine the spices, ginger paste, garlic paste, vegetable oil, and salt. Rub the mixture over the fillets.
- Bake for 12 to 24 minutes until cooked through. Bake time depends on the thickness of the fillets.
- While the salmon is baking, combine the diced cucumber, Greek yogurt, lemon juice, garam masala, and salt.
- Serve the salmon with the cucumber raita and basmati rice.
INDIAN-SPICED SALMON
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
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
GRILLED SALMON WITH INDIAN SPICES AND RAITA
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Yogurt Low Cal Backyard BBQ Dinner Salmon Spice Cucumber Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4-6 servings
Number Of Ingredients 14
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.
More about "salmon with indian spices food"
CRISPY SALMON WITH INDIAN SPICES AND JEWELED RICE ...
From dishingouthealth.com
5/5 (6)Total Time 55 minsCategory EntreeCalories 653 per serving
- Place salmon in a large, shallow dish. Coat with 1 Tbsp. of the oil. Place paprika, 1/2 tsp. of the turmeric, 1/2 tsp. of the cumin, coriander, and 1/2 tsp. of the salt in a small bowl; stir to combine. Rub spice mixture evenly over flesh of salmon. Let rest for 15 minutes at room temperature.
- Heat 2 Tbsp. of the oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 3 to 4 minutes, until shallot becomes translucent. Stir in remaining 1 tsp. turmeric, 1/2 tsp. cumin, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Cook 1 to 2 minutes, stirring often, until aromatic. Add rice to pan; stirring well to coat. Cook 5 to 7 minutes, stirring only occasionally to let rice slightly crisp on the bottom. Stir in orange zest and juice, raisins, almonds, and fresh mint. Set aside.
- In a separate large skillet, heat remaining 1 Tbsp. oil over medium-high. Add salmon fillets, flesh-side down, and cook 4 to 5 minutes, undisturbed, until crispy. Flip and cook an additional 2 to 3 minutes, depending on thickness of fillets, until desired degree of doneness.
SALMON RECIPE, INDIAN STYLE BAKED SALMON RECIPE
From faskitchen.com
5/5 (3)Category MainCuisine IndianEstimated Reading Time 1 min
- Mix together all the ingredients including the ground cumin, pepper and chili powder to the salmon and marinate for atleast 30 mins
- Baked in a preheated oven at 180 C for 20-30 minutes. The salmon should be easily flaked with a fork.
GRILLED SALMON WITH INDIAN SPICES AND RAITA RECIPE | …
From bonappetit.com
3.5/5 (21)Servings 4-6
- Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 Tbsp. 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 purée. Let marinate at room temperature for 15 minutes.
- Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 tsp. 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 SPICE RUB FOR SALMON RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine IndianCategory EntreeServings 4Total Time 25 mins
- Combine garam masala through cardamom in a small bowl. Can be prepared in advance and stored for several weeks in an airtight container.
- Line the bottom layer of your broiler pan with foil. Place the upper section back on and grease with olive oil.
- Rub both sides of each salmon filet with spice mixture. Place on top of the broiler pan. Cook for 14-17 minutes, turning the filets half way through, or until desired doneness is achieved.
INDIAN-SPICED SALMON WITH MANGO SALSA RECIPE | LEITE'S ...
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Cuisine MulticulturalTotal Time 25 minsCategory EntreeCalories 273 per serving
- While the salmon is in the oven, in a small bowl, toss together the mango, red onion, coriander, black pepper, jalapeño, cilantro, and lime. Taste and, if desired, add a little more salt and/or lime.
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5/5 (3)Calories 242 per servingServings 4
- Combine first 6 ingredients. Rub spice mixture evenly over fillets. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness.
SPICY INDIAN PAN-FRIED SALMON (EASY WEEKNIGHT DINNER ...
From thatspicychick.com
5/5 (4)Total Time 18 minsCategory DinnerCalories 186 per serving
- Combine the salt, freshly cracked black pepper, ginger garlic paste, garam masala, ground cumin, coriander powder, turmeric powder, ground cayenne, chili powder, tandoori color powder, lemon juice, and water in a large mixing bowl. Mix with a spoon to evenly combine.
- Add the salmon fillets to the marinade bowl and use a spoon to spread and evenly coat the spice mixture on all sides of the fillets. Cover the bowl with cling wrap and set aside. Allow to marinate for 20 minutes at least, or overnight in the fridge for more flavor.
- Remove the salmon fillets bowl from the fridge 40-60 minutes in advance before cooking so that they can come to room temperature. (Note: Skip this step if marinating for less than an hour.)
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Cuisine IndianCategory Non-Vegetarian
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4.7/5 (3)Total Time 30 minsCategory AppetizerCalories 203 per serving
- Place the fillet, skin-side down on a chopping board, tail end or thinner side towards you. Hold the tail end with a kitchen towel to give you a firm grip and prevent it from slipping.Using a thin sharp knife, make a cut between the flesh and skin and move the knife in the opposite direction, away from the tail end, in a sawing motion. Adjust the end closer to you and continue to cut along the length of the fillet. Remove and discard skin.
- Prepare and gather ingredients. Cut salmon into 2 inch chunks. Peel and cut carrot in ½-inch chunks.
- Heat a large skillet on medium-high heat, add 1 tablespoon olive oil and place the salmon patties. Cook them 3-4 minutes on the first side. Lightly drizzle oil on the patties, flip them and cook for 3-4 minutes on the second side.
- Pre-heat air fryer at 390°F for 2 minutes. Place 4-5 salmon patties in the fryer basket, leaving space between them. Brush them with oil, flip and brush oil on the other side as well. Air fry for 8-9 minutes or until light golden crisp on the outside.
INDIAN-SPICED SALMON RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (15)Total Time 45 minsServings 4Calories 418 per serving
- 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° 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.
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From foodandwine.com
5/5 Total Time 30 minsServings 8
- Using the side of a chef’s knife, mash the garlic and ginger to a paste. Scrape the paste into a medium bowl and add the coriander, cumin, paprika, fenugreek, turmeric, cayenne, cloves and 1/2 teaspoon each of salt and pepper. Add the yogurt and the 1/4 cup of oil and whisk until smooth. In a glass baking dish, coat the salmon with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
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5/5 (3)Total Time 45 minsServings 4Calories 418 per serving
- 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.
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- 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.
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From jocooks.com
4.7/5 (41)Estimated Reading Time 3 minsServings 4Total Time 1 hr 35 mins
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- Wrap the salmon in a tin foil parcel and bake in the oven for about 15 minutes.OrHeat a little oil in a frying pan and fry the salmon on all sidesorGrill the salmon
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- Rinse lentils in cold running water. Place in medium saucepan and add 3 cups water. Bring to a boil; reduce heat to low and simmer until just tender but still holding their shape, about 20 minutes.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Sauté shallot, garlic and ginger until tender, about 2–3 minutes.
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