Indian Spiced Salmon

Sweet and Spicy with the luscious flavor of Salmon!

The blend of brown sugar with Indian spices really brings out the best in Salmon and surrounding it with onions this way makes it even more appetizing.  I also like making this dish because it’s fast; in fact, if you prepare the spice mixture the night before you can have this dish any night of the week.

Full disclosure…I did not grind the fennel seed.  I tried crushing it in my mortar to no avail and was too lazy to bring out the food processor.  The meal still had good flavor though and the whole (albiet cracked) fennel seeds didn’t bother us.

We enjoyed this delightful Indian spiced meal with a Cucumber Mango Salad and Garlic and Ginger Mashers… स्वादिष्ट (delicious in Hindi)! 

From Sunset Magazine April 2005 

PREP AND COOK TIME: 45 minutes.

Other Time: 45 minutes minutes

4 pieces boned salmon fillet (6 oz. each; about 1 in. thick)
2 sweet onions (1 lb. total), peeled and slivered
2 tablespoons butter, melted
3 tablespoons firmly packed brown sugar
2 teaspoons ground coriander
1 teaspoon ground fennel seeds (see notes)
1/2 to 3/4 teaspoon cayenne
1/2 teaspoon each ground cumin, and salt
1/4 teaspoon each pepper, ground cloves, and ground cinnamon
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
Lemon wedges

1. Rinse salmon and pat dry. Line a 12- by 18-inch baking pan with foil and set pieces, skin down, 1 inch apart in pan. Scatter onions around salmon.

2. In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cumin, salt, pepper, cloves, and cinnamon. Stir in lemon juice. Brush mixture evenly over tops and sides of salmon pieces.

3. Bake in a 400° oven for 15 minutes. Turn oven to broil; broil salmon 6 inches from heat until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test), 4 to 6 minutes.

4. With a spatula, transfer salmon pieces to a serving dish (leave skin behind) and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.

Notes: Grind fennel seeds by pulsing in a blender or crushing in a mortar.

Ginger-Garlic Mashed Potatoes

Tastes like a Samosa but as a side dish instead of an appetizer!

One of our favorite Indian restaurants is North Indian Bar & Grill and we always begin our meals there with their delicious Samosas.

A Samosa is a potato stuffed pastry, that is usually served as a snack or appetizer.   Spicy, fragrant and mouth-watering, it’s simply the part of an Indian meal we cannot do without. 

For this meal I used the suggestion of Samosa but as a mashed potato dish for a side.  Preparing it with many of the same spices as a Samosa, this dish is perfect with any Indian meat dish or on its own with a Cucumber Salad with Mango.  Greg and I have enjoyed it with Indian Spiced Salmon or Tandoori Chicken.

Since the dish uses very little oil it’s also calorie conscious for those of us who are watching our waistlines.

बॉन एपेतीत (According to Google Translate this is Bon Appetit in Hindi)!

• 3 pounds red potatoes, cubed with skin on
• ½ to ¾ cup chicken broth
• 4 ½ tablespoons vegetable oil
• 3 cups chopped yellow onions
• 6 garlic cloves, chopped
• 2 tablespoons finely chopped peeled fresh ginger
• 2 ½ teaspoons cumin seeds
• ¾ teaspoon dried crushed red pepper
• 6 tablespoons chopped fresh cilantro, divided

Cook potatoes in boiling water until tender but not soggy.  Drain and add chicken broth.  Mash with masher.

Heat oil in large skillet over high heat.  Add onions, garlic ginger, cumin, and crushed red pepper.  Saute until cumin seeds start to crackle and onions begin to brown, about 8 minutes.  Add onion mixture and 4 tablespoons cilantro to potatoes.  Stir to blend well, adding more broth to moisten if dry.  Season to taste with salt and pepper.

Mound potatoes in bowl.  Sprinkle with remaining cilantro.

Indian Cucumber Salad with Mango

This tasty salad blends well with anything grilled….whether spicy like
Indian food or a simple grilled fish.

If you’ve been reading my blog lately you know that I’m on an Indian food kick.  Indian cuisine simply uses such a wonderful blend of spices that I can’t resist! 

I recently posted a Tandoori Chicken recipe   and will be posting an Indian Glazed Salmon recipe soon. 

Matching these two meat dishes with a potato or rice dish and cucumber salad is heaven to my taste buds!  So I say enjoy this delicious salad with Tandoori Chicken or Indian Glazed Salmon soon!

Indian Cucumber Salad with Mango

• 3 cups ½ inch cubes peeled pitted mangoes (2 large)
• 1 ¾ cups ½ inch cubes peeled seeded English cucumber (1 small)
• 1 cup ½ inch cubes red onion
• 1 avocado peeled and cubed
• ½ cup chopped cilantro
• 3 tablespoons fresh lemon juice
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon finely chopped Serrano chile with seeds
• 1 tablespoon chaat Masala
• 1 garlic clove, minced

Toss all ingredients to blend.  Season with salt and pepper.

Tandoori Chicken

It’s not Minu’s chicken but maybe the next best thing!

Indian food is always delicious and Tandoori Chicken, a spicy, succulent and calorie friendly dish is a favorite in our family, especially when prepared by our friend Minu.  I decided to try it the other night and, while it wasn’t as traditional as Minu’s version, it was delicious!  Since then Minu has shared her secret recipe with me and I’m looking forward to trying it.

The chicken is marinated in yogurt (which makes it tender and juicy) and seasoned with tandoori masala.  It usually has a red or orange hue from the spices used.  Tandoori Chicken is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.  We started the chicken in the oven first, then finished it on the grill.

Enjoy this chicken with a cucumber salad and Indian Mashed Potatoes (recipe coming soon!).

Tandoori Chicken

• 3 tablespoons Penzeys Tandoori Seasoning*
• 1 cup plain yogurt
• Juice of ½ lemon
• Salt
• 4 boneless skinless chicken breasts

Mix spice with yogurt and lemon juice.  Cut 2 or 3 diagonal slashes across the meaty side of each piece of chicken.  Lightly salt chicken, place in a 1 gallon resealable plastic bag and pour yogurt mixture over it to cover.  Place in the refrigerator for 4-24 hours.   Remove from refrigerator and allow meat to come to room temperature.

Preheat oven to 400°.  Remove chicken from marinade and place in a well oiled roasting rack.  Brush the top with oil and back 25 minutes in the oven. 

With 10 minutes left, fire up the grill to 400°.  Place the chicken directly on an oiled grill rack and cook for 5 minutes on each side. 

*I used Penzeys Tandoori seasoning but you can use any Tandoori or make your own.  Check the internet for measurements – the spices I used included coriander, cumin, sweet paprika, garlic, ginger, cardamom and saffron.

Family Favorite Spinach Dip

This delicious dip will become a Family Favorite!

When your family asks you to bring a dish for a gathering is it usually the same dish nearly every time?  Many of our family gatherings include the same dish from the same people because they’re tried and true and even the kids will eat it.  My sister usually brings a spicy bean dip which we can’t get enough of, my other sister a delicious salsa with fresh ingredients and that’s spicy too.  For me, the request is usually this Spinach Dip (minus the pimentos). 

I know…it may seem a bit boring to be asked to prepare the same dish but it sure is gratifying to see the entire appetizer completely finished off by the end of the party! 

So, I have resigned myself to this Family Favorite as my main appetizer dish for most of their gatherings.  My other appetizers and more adventurous dishes will be prepared for friends and entertainment or for just the two of us.

Enjoy this dish at your next family gathering…just keep in mind that it may be requested every time afterward!

• 16 ounces frozen spinach, thawed and drained (squeeze water out with a towel)
• 1 package Ranch Dip Mix
• 1 ½ cups sour cream
• 1 ½ cups mayonnaise
• 1 8 ounce can sliced water chestnuts (chop)
• Sliced green onions or basil if desired
• Sliced pimentos as garnish if desired
• 1 loaf French bread, sliced thinly

Mix all ingredients except for bread and garnish and chill for at least two hours.

Top with pimento garnish and serve with sliced bread.