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Wednesday, April 14, 2010

Spicy Broiled Salmon





Some of the perks of growing up in the coastal region is the constant access to Fresh Fish. I grew up eating lots and lots of fish. But when my job took to places I stopped eating fish. Mostly because the fish never tasted the same. Even after moving here I never bought fish (I didn't know how to cook,  I only knew how to finish a prepared fish).

Last year when M's uncle and family visited here, they went for  grocery shopping . They came home with a big Salmon...And that was my first encounter with Salmon. I was awestruck when I saw its pinkish-orangish color. I have never come across any fish that  is this colorful to look at. 

Suddenly the air around me started to feel exotic...

"Oh Mr. Salmon with a silent L , Nice to meet you. You are really beautiful to look at. I wonder how you will taste "

 And then I ate it. Ever since then I am a big fan of Salmon. 

Salmon has a natural flavor of its own. It can be classified as a an oily fish.  Broiling the salmon uses its natural oil for its cooking.

There are many marinades that could be used. I used the typical Kerala fish fry masala.

Recipe:
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1. Salon fillet             - 1 nos
2. Salt                      - As required
3. Turmeric               - 1/4 tsp
4. Chili Powder           - 2 tsp
5. Coriander Powder   - 1/2 tsp

Depending up on the size and taste preference the  amount can be varied.

1. Clean the salmon thoroughly and dry out the excess moisture with a paper towel.
2. Combine all the powders from 2-5. No need to add water, the moisture from the fish is enough.
3. Sprinkle the mixed powder over the salmon and smear it. The moisture from the fish will help to coat the masala well.
4. Keep it aside for 15- 30 mins.
5. Set the oven to broil. Place the salmon in the baking tray.

Again different ovens have different types of heat settings. I usually broil at the Low temperature placing the tray at a higher track.

6. Broil for 15 min on one side and another 10 min on the other side or till the fish is cooked till it suites  the  taste preference. Over cooking it makes the fish harder.

I make this very often because I don't have to use any extra oil and the broiling gives a fried effect. It is crunchy on the outside and very moist and soft in the inside.

Make sure to finish it while it is still hot. It will get harder when it becomes cold.

3 comments:

  1. We love (wild caught) salmon. I used to broil it after sprinkling a little lemon-pepper seasoning om it; to keep the salmon flavour intact. But wow, your spicy broiled salmon is fabulous. Bid snowstorm last evening, we ate in front of roaring fireplace. Thank you.

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