Masala Salmon
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 398398 cal |
| pro | 28 g28g pro |
| total fat | 29 g29g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 7 g7g carb |
| fibre | 1 g1g fibre |
| chol | 75 mg75mg chol |
| sodium | 658 mg658mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 66 iron |
| vit A | 33 vit A |
| vit C | 1717 vit C |
| folate | 2424 folate |
- Preparation time: 10 minutes Stand: 15 minutes
- Cook time : 20 minutes
- Total time : PT20M
You only wish your local Pakistani grill (tikka) restaurant offered fish this good.
Ingredients
- 1/4 cup peanut oil 1/4 cup peanut oil or vegetabIe oil
- 1-1/2 cups sliced onions 1-1/2 cups sliced onions
- 1/4 cup plain yogurt 1/4 cup plain yogurt
- 1/4 cup minced fresh coriander 1/4 cup minced fresh coriander
- 1 tbsp lemon juice 1 tbsp lemon juice
- 2 green hot peppers , minced2 green hot peppers, minced
- 2 cloves garlic , minced2 cloves garlic, minced
- 2 tsp grated fresh ginger 2 tsp grated fresh ginger
- 2 tsp curry powder 2 tsp curry powder or curry paste
- 1 tsp salt 1 tsp salt
- 4 skinless salmon fillets , about 6 oz (175 g) each4 skinless salmon fillets or salmon steaks, about 6 oz (175 g) each
- Fresh coriander sprigs Fresh coriander sprigs
Preparation
In food processor, purée together onions, yogurt, minced coriander, lemon juice, hot peppers, garlic, ginger, curry powder, salt and 1 tbsp (15 mL) of the reserved oil. Scrape into large bowl; add salmon, turning to coat. Let stand for 15 minutes.
Grill, covered, on greased grill over medium-high heat, turning once and topping with any leftover spice mixture, until fish flakes easily, 10 to 12 minutes. Garnish with coriander sprigs.
Source : Canadian Living Magazine: June 2010
- Keywords : Pakistani; Dinner; Salmon; Onions; Yogurt; Garlic; Coriander; Skillet; Grill/Barbecue; 400 calories;







