Ingredients
- 1 large garlic clove
- Kosher salt
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne
- 1/2 - 1 cup vegetable oil (I used about 2/3 canola, 1/3 olive)
- 1 1/2 to 2 pounds salmon fillets
- 4 lemon or lime wedges
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Salmon with Indian Spices, poached in oil
Time: 10 minutes prep, 30 minutes cook
Servings: 4
Directions
- Peel and smash the garlic clove and mix in a pinch of salt. Combine the garlic, garam masala, cumin, coriander, cayenne, and 1 tsp salt in a small bowl. Add a small amount of oil, just enough to make the mixture into a smooth paste (1-2 tsp). Rub the spice mixture all over the salmon and let sit at room temperature for 1 hour or so.
- Position a rack in the center of the oven and heat to 225.
- If you have a straight sided baking or saute pan that will just fit the fish, then heat the oil in this pan for 3-4 minutes. Then place the salmon in the pan and place the pan in the oven and poach in the oil for about 25 minutes or until a few small white droplets form on the surface of the fillet. I didn't have a proper sized pan, so I took a larger baking pan and folded a sheet of heavy aluminum foil to create a container with edges about 1 inch high in which to place the salmon and the oil. I created the container so that it left minimal space around the salmon so I wouldn't have to use too much oil to poach it. (the original recipe called for 6 cups of extra virgin olive oil for poaching--OUCH!! By making the container a tight fit, I got away with less than a cup of oil and just 1/3 of that was EVOO).
- Serve warm with lemon and lime wedges. We served over the lentil & rice dish shown below. Regular rice with a side of greens would complement this nicely too.
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Summary
I love salmon and am always looking for creative ways to make it. This is the first time I've tried it with Indian spices and poached in oil (adapted from a recipe in Fine Cooking). Honestly, I thought it was just fabulous. The spices and the cooking method combined made it one of the best salmon dishes I have had. It is amazingly moist and flavorful. This is going to become one of our staples. Definitely give it a try!
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Reviews
March 7, 2010
This is one of the best salmon dishes we have tried in a long time. Super easy to make and the cook method really seals in the juices.I've cooked/tasted this recipe!
March 10, 2010
Excellent! This is Indian indeed. I would also add lemon juice in the marinade itself. It provides that extra punch.
March 11, 2010
6 cups of oil?! YIKES! Glad you were able to healthy it up - it looks delish!
March 13, 2010
I make our fish nearly the same way... but i just use a tsp of oil in a non-stick pan.. i add the lime juice in the marinade and a few drops of oil... so you can cook with very little oil..
I've cooked/tasted this recipe!This is a variation
March 14, 2010
Looks lovely - but one question, how coarse is kosher salt? I have a lot of US cookbooks and have always wondered how best to substitute for kosher salt with UK ingredients... Cath x
June 20, 2010
I love wild salmon but can't get use to the flavor of farmed salmon. I adore Indian spices and this recipe sounds great. I have all these spices and am going to try this recipe. Thanks!
October 4, 2010
It was very yummy.! :) I just didn't know what to have with it?. :)I've cooked/tasted this recipe!
Comments
June 19, 2010I am putting this on my menu for next week......it sounds absolutely delicious!1 reply
March 12, 2010Right...and I think the fact that the fish is oily (with good Omega 3), means that most of the cooking oil does not absorb. It just sort of seals in the fish's natural oils. I don't know this for sure, but it makes sense and we did pour off a lot of the added oil. Anyway...you can comfort yourself with the possibility, like a placebo, even if it isn't true!
