Tandoori-Style Salmon Masala

With this mouth-watering Prawn Masala, I wanted to experiment the spice marinade for other seafood. Today I have chosen salmon fillet to make this Salmon Masala

Instead of simmering the prawn with the spice marinade as the gravy, this salmon masala is made tandoori-style, without the clay oven, and being pan-fried instead. The result is fully spice-flavored salmon with crispy skin.

Tandoori-Style Salmon Masala
1 salmon fillet, fresh, wild-caught, sliced into 4 equal size chunks

[Marinade]: To the food processor, add 1/2 onion roughly chopped, 1cm ginger, 3 cloves garlic, 2 fresh red chili,1 tsp ground cumin, 1 tsp ground turmeric, 2 tsp garam masala, pinch of ground black pepper and sea salt, 1tbsp plain yogurt - blitz till a paste forms.

Directions: Place the salmon on a plate and add the spice paste to the salmon, coating the salmon with the spice paste thoroughly, evenly. Set aside to marinate for at least an hour in the fridge. When ready to cook, pan-fry the salmon (shake off excess spice marinade from the salmon), skin side down in a oiled pan, each side for about 5 minutes. Set aside the cooked salmon fillet.

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