Saturday, June 16, 2012

Indian Spiced Salmon

Here's a simple, and fast, way to prepare salmon fillets that tastes different and exotic from so many other ways on the barbecue. If you like spice, but not the heat, omit the cayenne pepper, and it should be fine! I can imagine that this would be quite a nice paste to use on chicken too.

I saw this recipe in the new Sunset magazine for June 2012, but it had way too many complicated spices that most people wouldn't have.  I actually had a bunch of the spices the recipe called for, but when I thought about how many people I know who would NOT have these spices hanging around, I figured it could use some simplification.  

The intense spices pair very nicely with salmon. Add some basmati or jasmine rice and a little  Raita Cucumber and Tomato salad.


Serves 4

4 salmon fillets
1 tsp cumin
1 tsp garlic granules
1/2 tsp garam masala, (optional)
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
1 Tbsp lemon juice
1 tsp lemon zest

In a small bowl, add all the dry spices.  Add the lemon zest, lemon juice and olive oil.  Mix to a paste and carefully pat the mixture on the tops and the bottoms of each fillet. 

Make a foil tray out of two thicknesses of foil, crimping the edges up on all sides.  Add the fillets to the foil pan and put it on a medium hot grill for about 10 minutes.  The salmon should start to look a little crispy on the edges and the bottom.  You may not get the tell tale white oozing that sometimes happens when you bake salmon, but the spice rub is covering it up.  Try not to over cook the salmon, you want some tenderness to the texture.

Here's what the foil barbecue pan looks like... obviously this is a different recipe, but I wanted to give you a visual.  This Lemon Rosemary Salmon is pretty yummy too!

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