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Indian Roasted Salmon

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750g/l l/2l b salmon (preferably the thick centre section),
skin removed
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
¼ 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

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Ingredients

  • Notes:
  • 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.
  • 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

Details

Preparation

Step 1


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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