Indian-Flavoured Salmon
Indian-Flavoured Salmon

Indian-Flavoured Salmon

Category

Source: LCBO Recipe
Region: Indian
Rating: 8/10

Yields1 Serving
Salmon
 ½ tsp black peppercorns
 2 tsp cumin seeds
 2 tsp coriander seeds
 1 pinch cinnamon
 1 pinch ground cloves
 4 6oz salmon fillets
 1 tbsp vegetable oil
 Salt to taste
Tomato Curry
 2 tbsp vegetable oil
 2 cloves garlic, sliced
 2 tsp ground cumin
 1 tsp grated ginger
 1 tsp ground coriander
 1 pinch cayenne or to taste
 1 cup drained canned tomatoes, diced
 2 tbsp chopped coriander or basil
 salt and freshly ground pepper
Salmon
1

Heat a dry skillet over high heat. Add peppercorns, cumin and coriander seeds and toast until fragrant – about 1 minute. Place in a coffee or spice grinder and grind until powdery. Mix with cinnamon and cloves.

2

Preheat over to 450°F.

3

Place salmon fillets in an oiled baking dish, flesh side up. Brush with oil and salt and coat with spices. Bake for 10 to 12 minutes or until white juice is just beginning to rise and salmon is still slightly pink.

Tomato Curry
4

Heat oil in a skillet over medium heat. Add garlic, cumin, ginger, coriander, and cayenne and sauté until garlic is softened – about 1 minute.

5

Add tomatoes and cook together for 3 minutes or until tomatoes are softened and begin to release juices. If tomatoes are very juicy, remove cooked pieces from pan, and turn up heat to reduce and thicken juices. Stir in basil, salt and pepper.

6

Serve as a sauce for the salmon or as a side dish.

Ingredients

Salmon
 ½ tsp black peppercorns
 2 tsp cumin seeds
 2 tsp coriander seeds
 1 pinch cinnamon
 1 pinch ground cloves
 4 6oz salmon fillets
 1 tbsp vegetable oil
 Salt to taste
Tomato Curry
 2 tbsp vegetable oil
 2 cloves garlic, sliced
 2 tsp ground cumin
 1 tsp grated ginger
 1 tsp ground coriander
 1 pinch cayenne or to taste
 1 cup drained canned tomatoes, diced
 2 tbsp chopped coriander or basil
 salt and freshly ground pepper

Directions

Salmon
1

Heat a dry skillet over high heat. Add peppercorns, cumin and coriander seeds and toast until fragrant – about 1 minute. Place in a coffee or spice grinder and grind until powdery. Mix with cinnamon and cloves.

2

Preheat over to 450°F.

3

Place salmon fillets in an oiled baking dish, flesh side up. Brush with oil and salt and coat with spices. Bake for 10 to 12 minutes or until white juice is just beginning to rise and salmon is still slightly pink.

Tomato Curry
4

Heat oil in a skillet over medium heat. Add garlic, cumin, ginger, coriander, and cayenne and sauté until garlic is softened – about 1 minute.

5

Add tomatoes and cook together for 3 minutes or until tomatoes are softened and begin to release juices. If tomatoes are very juicy, remove cooked pieces from pan, and turn up heat to reduce and thicken juices. Stir in basil, salt and pepper.

6

Serve as a sauce for the salmon or as a side dish.

Notes

Indian-Flavoured Salmon
IngredientsDirections