Indian Roasted Salmon

750g/l l/2l b salmon (preferably the thick centre section), skin removed Salt Freshly ground black pepper 4 tablespoons vegetable oil ΒΌ teaspoon cumin seech J/ 4 teaspoon brown mustard seeds J/ 4 teaspoon fennel seeds Pinch fenugreek seeds Pinch kalonji / \ large onion, peeled and cut in half lengthways and then cross ways into thin half-rings A -icm/1 l/2in cube of fresh ginger, peeled and cut into very thin slices and then into very fine slivers 450g/li b fresh spinach, trimmed and finely shredded 8 canned plum tomatoes, chopped, or fresh tomatoes, peeled and de-seeded J25ml/4JI ounce double cream 1M teaspoon cayenne pepper, or to taste Cut the salmon crossways into 5 or 6 slices (as many as there are people). Pull out bones, if any, with a pair of tweezers. Sprinkle salt and pepper on both sides of the fish pieces and set aside for 20 minutes or longer. Heat the oil in a very large frying pan or a very wide saute pan over medium-high heat. When very hot, add the cumin, mustard seeds, fennel, fenugreek and kalonji. Stir once or twice and quick- ly add the onion and ginger. Stir until the onion just starts to btown, then add the spinach. Saute for about 5 minutes, then add the tomatoes. Continue to saute for another 4 to 5 minutes. Add the cream and 475ml/16fl oz water, cayenne, 1 tsp salt, and some black pepper. Stir to mix and bring to a simmer. Simmer, uncov- ered, over low heat for 5 minutes. (This much of the recipe can be done ahead of time.) Just before you sit down to eat, bring the sauce to a simmer again. Lay the fish pieces in a single layer over the sauce. Spoon some of the thinner, more watery parts of the sauce over the fish. Cover. Simmer for 5 to 10 minutes, or until the fish has just cooked through. Notes: Panchphoran Vali Macchi In Bengal, the five whole spices frequently used as a \arka (page 10) for seasoning fisli and vegetables are fennel, fenugreek, halon- ji, cumin and mustard seeds. These seeds may be bought pre- mixed and are collectively known as panchphoran. Of course, you can just as easily mix your own. They provide the main flavour here, along with ginger and garlic. The fish 1 have chosen to use is salmon, as it holds its shape and has a fine flavour. However, you could use thick pieces of fi!- letted haddock, halibut or cod as well. Serve with any rice dish and perhaps Stir-Fried Cauliflower with Ginger (page 44). Categories: Seasonings Keywords: Salmon Indian

Indian Roasted Salmon
Indian Roasted Salmon

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 750

    g/l l/2l b salmon (preferably the thick centre section),

  • skin removed

  • Salt

  • Freshly ground black pepper

  • 4

    tablespoons vegetable oil

  • 1/4

    teaspoon cumin seech

  • J/ 4 teaspoon brown mustard seeds

  • J/ 4 teaspoon fennel seeds

  • Pinch fenugreek seeds

  • Pinch kalonji

  • / \ large onion, peeled and cut in half lengthways and then cross

  • ways into thin half-rings

  • A -icm/1 l/2in cube of fresh ginger, peeled and cut into very thin

  • slices and then into very fine slivers

  • 450

    g/li b fresh spinach, trimmed and finely shredded

  • 8

    canned plum tomatoes, chopped, or fresh tomatoes, peeled and

  • de-seeded

  • J25ml/4JI ounce double cream

  • 1

    M teaspoon cayenne pepper, or to taste

  • e sauce. Spoon

  • some of the thinner, more watery parts of the sauce over the fish.

  • Cover. Simmer for 5 to 10 minutes, or until the fish has just

  • cooked through.

  • Notes:

  • Panchphoran Vali Macchi

  • In Bengal, the five whole spices frequently used as a \arka (page

  • 10

    ) for seasoning fisli and vegetables are fennel, fenugreek, halon-

  • ji, cumin and mustard seeds. These seeds may be bought pre-

  • mixed and are collectively known as panchphoran. Of course, you

  • can just as easily mix your own. They provide the main flavour

  • here, along with ginger and garlic.

  • The fish 1 have chosen to use is salmon, as it holds its shape

  • and has a fine flavour. However, you could use thick pieces of fi!-

  • letted haddock, halibut or cod as well.

  • Serve with any rice dish and perhaps Stir-Fried Cauliflower

  • with Ginger (page 44).

  • Categories:

  • Seasonings

  • Keywords:

  • Salmon Indian

Directions

Cut the salmon crossways into 5 or 6 slices (as many as there are people). Pull out bones, if any, with a pair of tweezers. Sprinkle salt and pepper on both sides of the fish pieces and set aside for 20 minutes or longer. Heat the oil in a very large frying pan or a very wide saute pan over medium-high heat. When very hot, add the cumin, mustard seeds, fennel, fenugreek and kalonji. Stir once or twice and quick- ly add the onion and ginger. Stir until the onion just starts to btown, then add the spinach. Saute for about 5 minutes, then add the tomatoes. Continue to saute for another 4 to 5 minutes. Add the cream and 475ml/16fl oz water, cayenne, 1 tsp salt, and some black pepper. Stir to mix and bring to a simmer. Simmer, uncov- ered, over low heat for 5 minutes. (This much of the recipe can be done ahead of time.) Just before you sit down to eat, bring the sauce to a simmer again. Lay the fish pieces in a single layer over the sauce. Spoon some of the thinner, more watery parts of the sauce over the fish. Cover. Simmer for 5 to 10 minutes, or until the fish has just cooked through. Notes: Panchphoran Vali Macchi In Bengal, the five whole spices frequently used as a \arka (page 10) for seasoning fisli and vegetables are fennel, fenugreek, halon- ji, cumin and mustard seeds. These seeds may be bought pre- mixed and are collectively known as panchphoran. Of course, you can just as easily mix your own. They provide the main flavour here, along with ginger and garlic. The fish 1 have chosen to use is salmon, as it holds its shape and has a fine flavour. However, you could use thick pieces of fi!- letted haddock, halibut or cod as well. Serve with any rice dish and perhaps Stir-Fried Cauliflower with Ginger (page 44).

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