Salmon Masala
Ingredients
- 4 pieces salmon fillet
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 tsp. crushed garlic
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. freshly ground black pepper
- ¼ tsp. salt
- ⅛ tsp. red chilli powder
- ⅛ tsp. ground turmeric
- ½ tsp. finely chopped chilli
- 1 tsp. freshly chopped coriander
Method
Place all the ingredients except the Salmon into a bowl and mix well to ensure the spices are thoroughly combined - usually until you see the oil round the edges. Taste and adjust spices adding more if you prefer, of any flavour.
Add the Salmon and coat gently and thoroughly. Leave to marinate for 15 to 30 minutes. Or several hours, according to taste.
Cook by any of these 3 methods:
if !supportLists1. endifPlace on a baking tray under a hot grill 7½ cm. (3") away from heat for about 10-12 minutes.
if !supportLists2. endifPlace in the oven at 180°C for 18 minutes (covered or uncovered), spooning over any remaining marinade.
if !supportLists3. endifPan fry on a low heat for 15 minutes, taking care not to burn the spices.
Reduce cooking time if marinated for longer than 30 minutes.
Note:
This marinade mix can be kept in the fridge for up to 6 weeks or even frozen. Increase the quantities and blend the oil together with the spices and seasoning, omitting the lemon juice, chopped chilli and fresh coriander. These will be added when you come to use it. Keep in a glass jar, in the fridge.
Variation: Chicken Masala which can also be cooked in the same way as the Salmon. Again keep the heat low when pan frying.
