SERVES 4
This colorful salmon recipe tastes as delicious as it looks. The coriander and garam masala crust on the salmon gives the preparation the spice and the tanginess without the overpowering heat. The cucumber tomato and cilantro salsa is a perfect accompaniment to the salmon. Enjoy with a glass of buttery chardonnay or Chablis. Cheers!!
4 salmon fillets, each about 6 ounces and about 1-inch thick
1 cucumber, peeled halved lengthwise, seeded and thinly sliced
½ red bell pepper, seeded and cut into 1-inch slices
3 tbsp red onions, chopped
2 tbsp cilantro, finely chopped
1 scallion, finely chopped
2 tbsp fresh lime juice
1 tbsp olive oil
2 tbsp vegetable oil
1 tbsp red pepper flakes
1 tsp freshly ground black pepper
1 tsp salt (adjust to taste)
2 tbsp coriander seeds, coarsely ground
2 tsp garam masala
1 Combine the cucumber, tomatoes, bell pepper, onion, scallions, and cilantro in a mixing bowl. Toss gently to mix.
2 Whisk together the lime juice, olive oil, red pepper flakes, ½ tsp ground black pepper and ½ tsp salt in a small bowl.
3 Pour the lime juice mixture over the cucumber mixture and toss gently. Set aside this cucumber tomato cilantro salsa aside.
4 Sprinkle the salmon filets on both sides with rest of the salt and pepper. Crust the salmon filets on one side with the coarsely ground coriander seeds and garam masala.
5 In a large frying pan, heat the vegetable oil over medium-high heat. When the oil is hot, add the fish to the pan crust side down. Cook for about 3 minutes. Turn the heat to medium and turn the salmon. Cook till the fish turns opaque throughout, about 6-8 minutes. Test with the tip of the knife for doneness.
6 Plate the salsa and place the salmon on top. Serve hot.
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