Hello Everyone! Hope you are all having a great day! In today’s post I would like to share this simple salmon recipe. Salmon is great because it’s a fatty full bodied fish and could stand up to big Indian flavors. This recipe is great to add to your archive because it is easy, quick and delicious.
Growing up, I wasn’t a huge fan of fish, especially strong flavored fish like mackerel and sardines. South Indians are known for their extensive fish diet so there was no escape for my hostility towards fish. My mom would be frying up sardines, dishing out mackerel fish curry, and to my disgust making a dry masala of fish egg sac as a special treat. I would protest by prancing around the house with my nose pinched. I still do that by the way!
But over time, I realized that there are lots of fish that are very delicate and mellow in flavor. It was unfair to rule out a whole category of seafood. I love red snapper, cod, swordfish, salmon, tuna, and even the occasional sushi binge. Not every fished deserves to be detested like my buddies the sardine and the mackerel. One day my husband and I were shopping and came across wild Atlantic salmon fillets for a stellar deal. So I decided to make an Indian influenced pan seared salmon that evening, and created this recipe. It has some flavors of a traditional Kerala fish curry, but not exactly!
When making this recipe you can expect a nutty, sweet, slightly sour, and smoky flavor. The smoked paprika and cumin gives a wonderful smoky flavor, which is balanced by the sweetness of the raw honey and a slight tanginess of the raw apple cider vinegar. The chili powder adds spicy warmth; turmeric lends a depth of flavor, the cardamom is an unexpected nutty sweet surprise. All the components achieve a well-rounded flavor that compliments the fatty salmon.
Above is the picture of the marinade made with raw honey, raw apple cider, smoked paprika, chili powder, turmeric powder, cumin powder, cardamom powder, salt and freshly ground black pepper.
The raw honey adds a creamy caramel depth that regular honey cannot achieve. So if possible do not substitute. For the raw apple cider vinegar I use the Braggs brand, since I always have it on hand. It has pungent tanginess with a back drop of sweetness. But if backed up against the wall you can substitute with regular apple cider vinegar.
After lovingly massaging the spiced honey marinate on the salmon fillets. Allow it to rest for a minimum of 15-20 minutes. Giving all the spices time to penetrate the salmon, so it is flavorful inside and out. Then you are ready to pan sear the salmon fillets first place the would be skin side down first for 4-5 minutes, the flip over and cook an additional 3-4 in a covered skillet to ensure moisture.
This glaze can work on any other seafood like for example it would be great with scallops, shrimp and any white flesh fish. If you have a seafood allergy or detest it like I did, you can substitute chicken, pork, beef and even hearty vegetables. It’s great for the grilling season or quick sear the protein like I did. Since it is the dead of winter here in Chicago, grilling is only a warm dream.
To take the salmon to the next level, adding a citrus kick. Top or serve on the side of the salmon this lemon garlic vinaigrette. Add a combination of 2-3 tbsp. of chopped cilantro, one clove of garlic grated, drizzle of olive oil and a pinch of grated lemon zest and a squeeze of its juice to create flavorful vinaigrette. The raw garlic adds a bright bite, can opt out of the recipe if on a date. Since raw garlic likes to hang out and be the third wheel on your breath. ;0)
- 2 (6oz) Salmon Fillets without skin
- 3 tbsp. raw honey
- 1 tsp. raw apple cider vinegar
- ½ tbsp. smoked paprika powder
- ½ tsp. chili powder (or to taste)
- ¼ tsp. turmeric powder
- ½ tbsp. cumin powder
- ¼ tsp. cardamom powder
- Salt and black pepper to taste
- Have the salmon prepared and clean. To ensure marinate better adhere to the salmon, I like to pat the fillets dry with a paper towel.
- In a clean bowl combine the raw honey, raw apple cider vinegar, smoked paprika, chili powder, turmeric powder, cumin powder, cardamom powder, salt and pepper to taste. Should form a thick paste.
- Divide equal amounts over each fillet and lightly massage it in with fingers.
- I like to let the fillets marinate for least 20 minutes before pan searing.
- Over medium high heat place would- be skin side of the fish down on the pan, allow it to sear for 4-5 minutes. Flip over and cook an additional 3minutes with the cover on.
- Allow the fillets rest for approximately one minute before eating.
- For a fresh kick you can enjoy the fillets, add quick vinaigrette of chopped cilantro, grated clove of garlic, a light drizzle of extra virgin olive oil, lemon juice and zest.