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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Salmon is a great fish with lovely tasting meaty flesh. Salmon also has a certain regal appeal about it, which makes it great to serve for more special meals. Salmon is very versatile and can be used in many ways, for example, fried, roasted, or even in a curry. For this dish, I find leaving the skin on for sealing works best so that it is nice and crisp and the fish can then be finished off by being roasted in the oven. I think that salmon works well with robust flavors, which is why I have paired it here with a hariyali marinade. Hariyali basically means green, and this marinade celebrates all ingredients fresh, green and punchy, including mint, coriander/cilantro, lime and green chillies/chiles.
4 salmon fillets
freshly squeezed juice of 1 lemon (or about 3 tablespoons Gefen Lemon Juice)
2 tablespoons vegetable oil
1 and 1/2 teaspoons salt
a medium bunch of coriander/cilantro (about 20 grams/3/4 ounce) [cleaned]
a medium bunch of mint (about 15 grams/ 1/2 ounce) [cleaned]
20 grams/1/3 cup baby spinach leaves [cleaned]
1 teaspoon salt
1/2 teaspoon ground coriander
freshly squeezed juice of 1/2 lemon (or about 1 and 1/2 tablespoons Gefen Lemon Juice)
1 tablespoon gram/chickpea flour
2 cloves garlic or 2 cubes Gefen Frozen Garlic
3 green chillies/chiles
a 2.5-centimeter/1-inch squared piece of fresh root ginger
3 tablespoons vegetable oil
freshly chopped coriander/cilantro
thinly sliced green chilli/chile
boiled rice
lime wedges
Mix the marinade ingredients together in a large bowl, add the salmon and coat in the marinade. Put in the refrigerator to marinate for two hours.
Blend together all of the ingredients for the hariyali masala in a food processor. The masala should be a smooth paste.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 4.
Seal the salmon fillets in a hot frying pan/skillet, skin-side down to create a crispy skin. (You still want the salmon to be raw on top, so once the skin is nicely browned, take the fillets out of the pan and set aside on a baking sheet.)
Using a palette knife or a dessert spoon, smear the hariyali masala all over the salmon fillets to coat them evenly. Bake the salmon in the preheated oven for 10–12 minutes. The salmon should be tender and moist.
Serve hot, sprinkled with freshly chopped coriander/cilantro and sliced green chillies/chiles, with boiled rice and lime wedges on the side.
From My Indian Kitchen: Traditional & Modern Recipes for Delicious Home-Cooked Food by Nitisha Patel, Ryland Peters & Small. Photography Clare Winfield © Ryland Peters & Small 2017, 2024. Purchase on Amazon
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