Masala Salmon
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Masala SalmonYou only wish your local Pakistani grill (tikka) restaurant offered fish this good.1 user reviews.
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 skillet, heat oil over medium-high heat; sauté onions, reducing heat if blackening, until browned and slightly crispy, about 10 minutes. Reserving oil, drain through sieve over heatproof bowl; let cool.
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.
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;
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