Masala Salmon

Author: Canadian Living

You only wish your local Pakistani grill (tikka) restaurant offered fish this good.

  • Portion size 4 servings

Ingredients

  • 1/4 cup peanut oil
  • 1/4 cup vegetabIe oil
  • 1 1/2 cup sliced onion
  • 1/4 cup plain yogurt
  • 1/4 cup minced fresh coriander
  • 1 tablespoon lemon juice
  • 2 green hot peppers minced
  • 2 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons curry powder
  • 2 teaspoons curry paste
  • 1 teaspoon salt
  • 4 salmon fillets about 6 oz (175 g) each
  • 4 salmon steaks about 6 oz (175 g) each
  • fresh coriander sprigs

Method

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.

Nutritional facts Per serving: about

  • Sodium 658 mg
  • Protein 28 g
  • Calories 398.0
  • Total fat 29 g
  • Cholesterol 75 mg
  • Saturated fat 6 g
  • Total carbohydrate 7 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Masala Salmon

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