Baked Salmon Masala

Super food,high protein,brain food,power packed with dense nutrients,powerhouse of Omega 3.....yes; it is SALMON.

Salmon,the widely popular fish available all the year around tastes best;cooked in any method: raw,panfried,grilled,baked /braised or poached. The golden rule to remember-If it is salmon,it should be juicy,tender like a silk and flaky.

Today I’m going to bake salmon fillets,I like salmon baked,sorry can't withstand the raw ones-Big no to Sushi with salmon or canapes.Smoked is fine,but anytime yes to grilled/baked or poached salmon.

Salmon-pan fried with Indian spices tastes good;but love the texture of salmon when baked.

So lets bake salmon with Indian masala-bit of curry and spice balanced with lemon and mint.

 

Ingredients:

2 (170-180gm-each) salmon fillets

2 cups shallots, peeled and crushed using mortar and pestle

3 big roma tomatoes or 2 small tomatoes,chopped

1 tbsp garlic mince

½ tbsp ginger mince

1-2 fresh red chili-chopped

1 tbsp curry powder

1tbsp chopped lemon grass

1 tbsp dried mint leaves or fresh leaves,chopped

salt to taste

1tbsp oil

1tsp olive oil

 For Marinade:

1tsp chili powder

1tsp coriander powder

1tsp cumin powder

¼ tsp turmeric powder

¼ tsp fennel powder

2 tbsp ginger-garlic paste

2 tbsp yogurt

salt to taste

 

Method:

Raw salmon is pink with white lines,when its cooked right it will change to white with pink lines.The cooking time  always depends on the fillet size.(Middle/Thin/Tail/Steak)

I have the middle fillet;which is about 2inch thick.Clean the salmon and remove any bones by pulling them out.

 Note:The raw salmon flesh is firm and can be frozen upto 3months,or use refrigerated within a day.

 

Mix the marinating ingredients together in a bowl and whisk well to combine.Coat the fillets with the marinade on all the sides and let it sit for 15 minutes.

Preheat the Oven to 375 degreesF.

In a pan,heat a tbsp. of oil and add the crushed shallots and sauté till transparent.

Add the ginger,garlic and chopped red chilies.(You can also use ginger garlic paste)and sauté for another 2 minutes. 

Add the chopped tomatoes,I used juicy chopped and crushed roma tomatoes(you can also use normal tomatoes,chop and crush it with hands)and stir in the curry powder with salt.

Let the mixture cook for 5 minutes,keep stirring-sprinkle water if the mixture dries out.

 Finally stir in the lemon grass (optional)and dried/fresh chopped mint leaves and cook in simmer for 2 minutes.Remove from heat and keep aside.

In a nonstick pan,heat a tbsp of oil and place the salmon,skin down and pan fry for 20 seconds on each side,remove and keep aside.DO NOR OVERCOOK,

Prepare the baking dish line it with aluminum foil.

Assemble the masala and the fish:Spoon the masala and spread a layer on the dish,place the fish(skin side)and top it with remaining masala.

Drizzle with olive oil and cover the dish with oiled foil(spray oil on the silver side of foil)and Bake for 15-18 minutes,I baked it for 15 minutes.

 

Note:You can also wrap the fish with masala on oiled foil and place on baking tray instead of using baking dish.

 Perfect,tender,juicy and flaky salmon ready to eat with kick of Indian spices.

 

Have a great day.

See you Soon.

Cheers!

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