sammyslabber
Active Member
Our daughter n law cooked this Pakistani inspired spring salmon recipe for us a few weeks back ; funny thing she doesn't even like salmon, special thanks go out to slabber's son for reeling it in 
It turned out really fine and yes the daughter n law enjoyed her salmon.
Masala Salmon You only wish your local Pakistani grill (tikka) restaurant offered fish this good.
This recipe makes 4 servings
[TABLE="class: recipe_info"]
[TR]
[TH]Preparation time:[/TH]
[TD]10 minutes Stand: 15 minutes[/TD]
[/TR]
[TR]
[TH]Cook time :[/TH]
[TD]20 minutes[/TD]
[/TR]
[/TABLE]
[h=2]Ingredients[/h] 1/4 cup (60 mL) peanut oil or vegetable oil
1-1/2 cups (375 mL) sliced onions
1/4 cup (60 mL) plain yogurt
1/4 cup (60 mL) minced fresh coriander
1 tbsp (15 mL) lemon juice
2 green hot peppers, minced
2 cloves garlic, minced
2 tsp (10 mL) grated fresh ginger
2 tsp (10 mL) curry powder or paste
1 tsp (5 mL) salt
4 skinless salmon fillets or steaks, about 6 oz (175 g) each
Fresh coriander sprigs
[h=2]Preparation[/h] 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.
It turned out really fine and yes the daughter n law enjoyed her salmon.
Masala Salmon You only wish your local Pakistani grill (tikka) restaurant offered fish this good.
This recipe makes 4 servings
[TABLE="class: recipe_info"]
[TR]
[TH]Preparation time:[/TH]
[TD]10 minutes Stand: 15 minutes[/TD]
[/TR]
[TR]
[TH]Cook time :[/TH]
[TD]20 minutes[/TD]
[/TR]
[/TABLE]
[h=2]Ingredients[/h] 1/4 cup (60 mL) peanut oil or vegetable oil
1-1/2 cups (375 mL) sliced onions
1/4 cup (60 mL) plain yogurt
1/4 cup (60 mL) minced fresh coriander
1 tbsp (15 mL) lemon juice
2 green hot peppers, minced
2 cloves garlic, minced
2 tsp (10 mL) grated fresh ginger
2 tsp (10 mL) curry powder or paste
1 tsp (5 mL) salt
4 skinless salmon fillets or steaks, about 6 oz (175 g) each
Fresh coriander sprigs
[h=2]Preparation[/h] 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.
