Spicy Salmon

2013-01-13
Salmon and Salad
  • Servings : 2-3
  • Prep Time : 2m
  • Cook Time : 14m
  • Ready In : 30m

Salmon is one of my favourite fish, specially the North Atlantic Salmon that we get here, in London, is fabulous.

The Indian Salmon, better known as Rawas in Bombay, is a different species of salmon and is white in colour unike its pink North Atlantic cousin.

In honour of all my fish-loving friends, who usually take-away Indian food, I have here a simple, spicy Tandoori version, which I hope they will enjoy making!

Marinate the salmon with chilli powder,ginger garlic paste and salt and some tandoori masala. If you do not want too much chilli, just stick to the tandoori masala.

Let the fish rest for about 10 minutes and preheat the oven to 180C for 5 minutes.

To cook the fish, I generally use a heavy bottomed frying pan with a metal handle that can be transferred straight from the hob to the oven.

This will get you the best, the flakiest fish ever. Just frying or baking does not deliver the same result and can result in a dry leathery texture, if cooked for too long.

If you follow my way, use a teeny bit of oil, fry the fish skin side up first. Then flip, fry each side for 2 minutes.

Pop the pan directly into the oven and bake for 10 minutes. The already hot pan goes straight into the hot oven and makes the skin absoloutely crispy and the fish-perfectly flaky.

Then prepare yourself for the best fish ever.

Serve with salad – that’s what I do most of the time.

Or then,  eat as a part of your regular meal with rice, bread, roti or whatever!

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