Sunday, July 24, 2011

Honey Salmon Fry

I had Salmon first at a restaurant here in US. Later I realized it’s pretty commonly served fish around here. After reading that it’s high in Omega-3 fatty acids, high in protein and also a brain food, I wanted to give it an Indian twist. After couple of attempts, I came up with this easy recipe which became my son’s instant favorite.

  • Salmon small fillets – 12 pieces [Frozen Salmon fillets – 4 big ones can be cut into 12]
  • Garlic – 6 – 8 cloves paste
  • Honey – 1 tsp.
  • Tamarind pulp – 2 tbsp. (If from concentrate use ½ tsp.)
  • Italian seasoning – 1 tsp.
  • Chili powder – 1 tbsp.
  • Turmeric powder – ½ tsp.
  • Salt to taste
  • Oil to fry
Method of Preparation:
~ Defrost Salmon fillets. Clean and cut them into about 2 X 4 inch size. [Get the fresh fish fillets cut from the store]. Keep them aside.

~ In a separate bowl mix all other ingredients.

~ Apply this paste to the salmon and let it marinate for about half an hour.

~ Heat a skillet and add a tsp. of oil. Place fish fillets carefully. Close it with a lid. Let it cook for 2 minutes.

~ Open the lid and flip all the fillets. Continue to cook till fish turn pink and all the masala has cooked & dried.

~ Best served hot with some Rice, Rasam and Sautéed Asparagus.

  • To defrost the Salmon fillets, put it in water and keep it for an hour or so. DO NOT microwave.
  • Do not pat dry the fillets before applying the paste. It will make the fish dry.
  • Always remember to sanitize after handling the fish.
  • You can use lemon juice instead of Tamarind. About 1 tbsp. should suffice.

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