And my tryst with salmon continues. Or should I say pan fried salmon?
After several trials and re-trials in my mind, I finally dared to give this recipe a shot. Although the steamed fish with chutney version (inspired by the Parsi dish Patra Ni Macchi) was a winner with white fish, replicating the exact same recipe with salmon would not yield desired results. This is due to the strong flavor of salmon itself.
So, I decided to give our dear salmon a double dose of our dearest mint and coriander chutney. Next, instead of steaming it, I pan fried salmon. There are a few other changes and adjustments that I made and I think it helped improve this recipe. I was happy with the results, but maybe I should hold on to my horses and wait for you to try the recipe. Let me know what you think about it. Or even better do you have some tips to share in the comments below?
For more fish recipes, I got your back. Try my spicy fish soup or prawns in coconut cream sauce. While you are at it, let me know what is your favourite of fish in the comments below.
Ingredients
- Salmon fillet (two medium sized)- 250 gm approximately
- Coriander- 1 bunch
- Mint- ½ bunch
- Garlic-6-8 pods
- Green chili -2
- White Onion (medium sized)- 1
- Freshly squeezed lime juice- 2 tablespoons for the salmon and 1 teaspoon for the chutney
- Salt- 2 teaspoons or to taste
- Pepper- ½ teaspoons
- Oil or butter- 1 tablespoon for pan frying
Instructions
- For mint and coriander chutney-Place mint, coriander, green chilies, 4 pods of peeled garlic, limejuice and 1-teaspoon salt, in a high-speed blender. Add 2 tablespoons water and blend. Make sure the chutney is not too runny. Adjust salt to taste and keep aside
- Clean the salmon fillets well and place them in a shallow dish. Rub some salt on both sides and add pepper and lime. Cover the dish with a cling wrap and let it sit in the refrigerator for a minimum of 30 minutes or longer
- Place a heavy bottomed (preferably non-stick) pan on medium-high heat and add butter. Once the butter melts add (the remaining 4 pods of) chopped garlic and sauté until brown. Add the finely chopped onions and stir until translucent. Lower the heat and add the remaining chutney and mix well for a minute. Add the salmon fillets and cover and cook on medium-low heat, flipping the fillets over midway (approximately 7 minutes each side), until done.
- Serve with steamed rice with a side of chili-garlic sauce.
Notes
Calories (per portion)- 185 Nutrition-Protein punch/Omega-3 fatty acids/Vitamin B12/Potassium/Selenium It does wonders for your- Brain/Heart/Joints/Blood pressure This is “My 8 pm Meal”
[kkstarratings]
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