Monday, January 25, 2016

Pan Fried Indian Style Spicy Salmon

When the weather outside is stormy the body and the soul craves for spicy fatty foods. I had bought some salmon for the event over the weekend with the biggest dumping of snow the region has seen in recent memory.

The thing with Salmon is it has to be cooked right else it becomes dry and not so fun to eat. Over time I have realized grilling or baking Salmon is a tricky thing, if not done correctly the fish tends to dry out. The end result I rarely buy Salmon which is the easiest thing to do.

One day a colleague at work hands me a piece of the most moist, cooked just right and obviously well seasoned salmon fry. I was surprised at how much I enjoyed the salmon being it is not my favorite kind of fish and al. Obviously I wanted to give Salmon another chance. She gave me the recipe and it was promptly tried out. No doubt pan frying the fish is the perfect and fool proof way to get the cooking of the fish correct.

I bought salmon fillet steaks and cut each steak into 3 equal pieces. Some of the pieces were about 1 - 1 1/2 inches thick. The thinner pieces cook much faster. The trick for the spices to stick onto the fish and not fall off while frying them is to use ginger and garlic powder instead of freshly pounded garlic and ginger.

This is a very quick and easy recipe to make. If you are fond of fish you have no excuse not to try it. If Salmon is not your thing then use any kind of slightly firm fish that you like.

Here is the recipe in pictures,
Get the fish pieces ready and the spice paste.
Whisk together the spice powder with the egg white and olive oil. Apply the spice paste on all of the fish pieces.
Heat a cast iron pan with oil and when hot add the fish pieces. Cook on one side first.
Cook on the other side and on the sides if required. Drain on paper towels.

Pan Fried Indian Style Spicy Salmon
Preparation Time:15 minutes + 30 minutes sitting time
Cooking Time:25 minutes
  1. 4 fillet steaks of Salmon cut into 3 pieces
  2. 1/4 cup of oil
  3. For the Spice Paste (for about 4 fillets of Salmon)
  4. 1/2 tbsp red chili powder or cayenne pepper
  5. 3 tsp turmeric powder
  6. 1/2 tbsp garlic powder
  7. 1/2 tbsp ginger powder
  8. 1/2 tbsp curry masala powder
  9. white of 1 egg
  10. 1 tbsp olive oil
  11. 1 tbsp rice flour
  12. salt to taste
  13. 2 tsp Italian seasoning (optional)
  1. First prepare the spice paste. Add all the powders under the Spice Paste in a wide mouthed bowl, add in the egg white and olive oil.
  2. Whisk together to form a paste. Drop the fish into paste and make sure all the pieces are well coated. Or take a brush and apply the spice paste on the fish on all sides. Let it sit for about 1/2 or so.
  3. Heat a cast iron pan or a flat pan and add the oil and let it get hot.
  4. Add the salmon pieces in a single layer without touching each other.
  5. Cook on one side for about 4 minutes or till the side touching the pan is well cooked and crisped. Turn over and cook for another 4 minutes or so. If the piece is thick, cook on the sides for 2 minutes each.
  6. Drain on paper towels.

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