Masala Salmon
- Low carb
- Easy recipes
Masala, a blend of spices and herbs used in South Asian cooking, gives this aromatic dish the flavour of Pakistani cuisine.
Ingredients
- 1/4 cup (60 mL) peanut oil or vegetable oil
- 1-1/2 cups (375 mL) sliced onions
- 1/4 cup (60 mL) 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 gingerroot
- 2 tsp (10 mL) curry powder or curry paste
- 1 tsp (5 mL) salt
- 4 salmon steaks or skinned pieces of fillet (each about 6 oz/175 g)
- Coriander sprigs
Preparation
In skillet, heat oil over medium-high heat; sauté onions, turning down heat if blackening, until browned and slightly crispy, about 10 minutes.
Reserving oil, drain through sieve over heatproof bowl; let cool.
In food processor, whirl together onions, yogurt, fresh coriander, lemon juice, peppers, garlic, ginger, curry powder, salt and 1 tbsp/15 mL of the reserved oil until paste.
Scrape into large bowl; add salmon and turn to coat. Let stand at room temperature for 15 minutes.
On greased rack, broil salmon 6 inches/15 cm under element or grill over medium-high heat, turning once halfway through and topping with any leftover paste, until fish flakes easily, 8 to 10 minutes. Sprinkle coriander over top.
Makes 4 servings.
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