Salmon with tomatillos

1. Cut the salmon fillet into bite sized cubes, rub salt, turmeric,  dry-roasted and ground cumin-coriander-red chili (bhaja masala) and juice of a lime. Set aside
2. In a wok, fry sliced onions, chopped ginger, green chilies, and 2-3 tomatillos.
3. Add the salmon cubes, stir well. Cook covered on medium heat and then on low heat. Stir occasionally.

Add freshly chopped cilantro. Serve with white rice.

Three little tomatillos went for a walk. They met a salmon on their way and had some table talk  

Salmon with leeks (pan fried)

1. Saute 1 large diced leek in olive oil in a non-stick. Stir occasionally.
2. Cut salmon into bite sized size , rub salt, cumin-coriander powder  and low sodium soy sauce (or any other spices you prefer). Add to pan.
3. You may add julienne ginger and minced green chili here. Drizzle some more soy sauce. Some herbs like dill and tarragon also go well with this recipe.

This is a pan fried recipe, you may also bake the fish and add sauteed leeks to it.

Made a side of Romano beans with poppy seeds.

Also making Peach Sangria for some guests on Sunday.

Pan fried salmon with lime and fresh thyme

1. Remove scales, clean, and pat dry a salmon fillet. Cut into serving size. ( I use a pair of scissors for cutting the skin ).
2. Drizzle evenly :  freshly squeezed lime,  garlic salt, low-sodium soy sauce, chopped Thai chilies, and freshly ground pepper.
3. Heat olive oil in a pan, place the salmon with skin facing down. Cover and cook. Flip.
4. Flip one more time, raise the heat to make the skin crispy if you prefer.  Serve with your favorite sides.

Salmon with okra

 I love both Salmon and okra, and make them with onion- tomatoes- greenchilies. I thought, why not combine the two? The matrimony was quite delightful.

1.  I used store-bought Salmon fillet, cut them into cubes and added spices(dry roasted cumin-coriander-red dry chilies ground to powder) and lime juice. 
2. In a frying pan, heat olive oil and saute onions, add the fish. For tempering I used fenugreek seeds as a variation to my usual method.
3.  Add coarsely diced okra ,  tomatoes, green chilies. Add grated ginger, turmeric, salt to taste. 
4. Cover and cook in low flame till done.

Chili salmon in coconut milk

Version 1: I used fillet of Salmon for this recipe. You can use steaks too. Cut the fillet into cubes while still frozen, for ease.

I discovered a new South Indian spice I use for Chili fish- you can make your own mix using chili powder, ginger powder, mustard powder, turmeric and salt.  Dust it over the fish pieces and keep it aside. (Microwave if you need to thaw the fish , for about 3 mins or in cold water. Never thaw fish in warm water- the temperature diff will cause delicate fish to break)

Dry roasting spices is a good idea for some dishes- I took a pinch of fennel seeds, coriander, cumin, black pepper corn and fenugreek (common ingredient in most packaged Indian spice for fish)  - dry roasted them and ground them in a coffee grinder.

I used olive oil for cooking this one. Fry the fish pieces lightly on each side separately first , keep aside. (something Bangals call 'satlano'. Sounds like a young Italian chap, doesn't it? ) Fry finely sliced onions, tomatoes, green chilies and grated ginger. Add the fish and the spice mix you prepared. Cook till oil separates.

 Now, you can add coconut milk and your favorite herb. I discovered kasuri methi goes well with this prep.

Version 2: Bake all the ingredients together in a covered baking pan for 20 mins until done.

To make less hot, you can skip the peppercorns and reduce the amount of red chili powder from the recipe. Vegetarians can substitute fish with tofu/paneer. 

Salmon Fillets with Chive Sauce

Link 1 [A sweet life]


You can bake the fish with minced chives too. I used a lot of freshly squeezed lemon juice, olive oil,ginger garlic paste, minced ginger freshly ground fennel seeds +cumin seeds + pepper+ coriander, Lahori fish powder (Ingredients gram flour(Besan), red Chilli powder, crushed coriander, carom seeds(Ajwain), raw mango powder (amchur) )on a bed of diced onions and tomatoes. I added minced chives half way through the baking (fresh fish takes very little time to cook about 15-20 mins at 350F, and keep it at 200 F or 'warm' later if you want) and served it on a fish plate with minced napa cabbage. The guests loved it. Will make it again soon. Can add red chili flakes if you like it hot.

Salmon recipe

This is the simplest of all. You can bake the ingredients together instead of pan frying them.

All you need is chopped onions, ginger, garlic, green chilis, cayenne powder, salt, tomatoes, some dry Italian seasoning and cilantro for garnishing.

*

Pan recipe: I find powdered fenugreek seeds and cumin-coriander go well with fish. Sometimes, I add Lahori fish spice and fry the fillet first. Saute the remaining ingredients separately, add warm water and take time to cook in low-flame, till the oil separates. Garnish generously with cilantro and sawleaf herb ( ngo gai ), if you can find it in Asian markets.

Salmon and Tamarind Curry

I learned about this recipe at a potluck from a South Indian guy. The flavor was amazing, and a hit at the party.

For Ervin
Salmon, steak or fillet
1 onion
2 tbsp cooking oil
Garlic, crushed or minced
2cm (about 1 inch) ginger, peeled and grated
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
2 small red chillies, sliced
1 tsp tamarind concentrate
1 tbsp tomato purée
400 ml coconut milk
200 ml water
1 tsp sugar
Curry leaves
Coriander leaves/cilantro, to garnish


1. Thaw the salmon in a microwave based on weight (I prefer thawing in cold water or fresh fish), sprinkle salt and set aside.

2. Finely chop the onion. Heat the oil in a heavy-based pan and fry the onion. Add the garlic and ginger and fry further, stirring all the time. Can add cumin seeds here. Go easy on the cumin powder then.

3. Turn the heat down low, sprinkle over the ground coriander, cumin, turmeric and chillies, and stir continuously until the spices give off a warm, toasted aroma - about a minute.

4. Add the tamarind, tomato puree, coconut milk, water, the remaining salt, and the sugar. Simmer the curry, uncovered, for about 10 minutes before tasting. If you feel the curry needs it, add a touch more tamarind and chilli.

5. Add the fish to the pan and simmer for 5 minutes, or until cooked. The fish should flake easily when it's ready. Garnish with coriander leaves/cilantro, and serve with steamed rice

* Can make a version w/o the coconut milk too.

*Go easy on the tamarind concentrate if you are cooking it for the first time. Add a little water to 1 tsp concentrate and whisk it well for better consistency in the gravy.

*You can try baked salmon with tamarind glaze too. Less fuss, healthier.