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Seared Salmon with Indian Spices, Cashew Gravy and Okra Masala
2022-12-29
https://www.metro.ca/userfiles/image/recipes/saumon-saisi-epices-indiennes-sauce-noix-cajou-okra-masala-12042.jpg
PT30M
PT1H00M
PT1H30M
Gravy :In a pan on medium heat, add your oil, add your cumin seeds and saute for 30 seconds until fragrant.Add your chopped red chillies and follow with diced red onion.Saute until your onions begin to become translucent and add your minced ginger and garlic. Sautee for a minute.Add your tomato paste and saute for 2 minutes.In a blender add your soaked cashews with water they were soaked in, your tomato mixture using some water to deglaze the pan.Blend until very smooth and return to the pan. Using some water to rinse out the blender to get any of the gravy stuck in the blender and pour that into your pan.With the pan on simmer, add your dry spices, turmeric, paprika, garam masala and fenugreek leaves and mix in.Set aside until other elements are ready.Okra (Bhindi) Masala :In a pan on medium heat, add 2 tablespoons of oil and fry okra for about 4-5 minutes and season with salt to taste. Fry until the okra becomes green and is partly cooked. Remove from the pan and set aside.In the same pan add remaining oil, add your cumin seeds and saute for 30 seconds until fragrant.Add your chopped red chillies and follow with diced red onion.Saute until your onions begin to become translucent and add your minced ginger and garlic. Sautee for a minute.Add your diced tomato and saute for 6 - 10 minutes until water from tomatoes has reduced and tomato begins to get mushy.With the pan on low, add your dry spices, turmeric, paprika, garam masala and fenugreek leaves and mix in and season with salt to taste. Do not over season, remember your okra is also seasoned.Add your okra into the pan, mix well and taste, and adjust seasoning if necessary and serve with other elements.Salmon :Make your salmon last because the other elements can be easily heated.Cut salmon into your serving sizes.Pat your salmon dry with a paper towel and season all sides with salt and pepper.In a non-stick pan, cast iron or stainless-steel pan, place on high heat.Add a tablespoon of oil, coat the pan by tilting the pan around and place your salmon skin down.Pan fry for about 4-5 minutes depending on thickness and carefully flip your fish. If your fish does not lift easily, be patient, let it sear and it will release once the skin is nicely browned.Pan sear the other side for about 2 minutes then add an additional tablespoon or two of oil to the pan, and all your dried spices. Baste your salmon with the oil and spices for 2 more minutes or until you have reached desired doneness for your salmon.
4
Metro
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0
0
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2 large salmon filets (700-750 gr total), skin on, sliced in half
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1 large salmon filet, cut in half
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon Garam masala
Gravy :
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 small red onion, chopped
2 Fresh red chillies
2 teaspoons minced ginger
2 teaspoons minced garlic
1/2 teaspoon turmeric powder (Haldi)
1/4 cup cashew nuts, soaked in water
1 tablespoon tomato paste
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon Garam masala
1 teaspoon fenugreek leaves
salt, to taste
Okra (Bhindi) Masala :
2 1/2 tablespoons oil, divided
3 cups okra okra, chopped into rounds
1 teaspoon cumin seeds
1 medium red onion chopped
2 teaspoons minced ginger
2 teaspoons minced garlic
2 Fresh red chillies red chillies whole, or chopped
2 medium tomatoes chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1 teaspoon Garam masala
1 teaspoon fenugreek leaves
salt to taste
To serve :
Boiled Basmati Rice - White or Brown
Seared Salmon with Indian Spices, Cashew Gravy and Okra Masala
4
Main course
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME
Ingredients
-
2
large salmon filets (700-750 gr total), skin on, sliced in half
-
3
tablespoons vegetable oil
-
1
teaspoon salt
-
1
teaspoon black pepper
-
1
large salmon filet, cut in half
-
1/2
teaspoon cumin powder
-
1/2
teaspoon turmeric
-
1/2
teaspoon paprika
-
1/2
teaspoon Garam masala
-
Gravy :
-
2
tablespoons vegetable oil
-
1/2
teaspoon cumin seeds
-
1
small red onion, chopped
-
2
Fresh red chillies
-
2
teaspoons minced ginger
-
2
teaspoons minced garlic
-
1/2
teaspoon turmeric powder (Haldi)
-
1/4 cup
cashew nuts, soaked in water
-
1
tablespoon tomato paste
-
1/2
teaspoon turmeric
-
1/2
teaspoon paprika
-
1/2
teaspoon Garam masala
-
1
teaspoon fenugreek leaves
-
salt, to taste
-
Okra (Bhindi) Masala :
-
2 1/2
tablespoons oil, divided
-
3
cups okra okra, chopped into rounds
-
1
teaspoon cumin seeds
-
1
medium red onion chopped
-
2
teaspoons minced ginger
-
2
teaspoons minced garlic
-
2
Fresh red chillies red chillies whole, or chopped
-
2
medium tomatoes chopped
-
1
teaspoon coriander powder
-
1/2
teaspoon turmeric powder
-
1/2
teaspoon cumin powder
-
1/2
teaspoon paprika
-
1
teaspoon Garam masala
-
1
teaspoon fenugreek leaves
-
salt to taste
-
To serve :
-
Boiled Basmati Rice - White or Brown
Preparation
Gravy :
In a pan on medium heat, add your oil, add your cumin seeds and saute for 30 seconds until fragrant.
Add your chopped red chillies and follow with diced red onion.
Saute until your onions begin to become translucent and add your minced ginger and garlic. Sautee for a minute.
Add your tomato paste and saute for 2 minutes.
In a blender add your soaked cashews with water they were soaked in, your tomato mixture using some water to deglaze the pan.
Blend until very smooth and return to the pan. Using some water to rinse out the blender to get any of the gravy stuck in the blender and pour that into your pan.
With the pan on simmer, add your dry spices, turmeric, paprika, garam masala and fenugreek leaves and mix in.
Set aside until other elements are ready.
Okra (Bhindi) Masala :
In a pan on medium heat, add 2 tablespoons of oil and fry okra for about 4-5 minutes and season with salt to taste. Fry until the okra becomes green and is partly cooked. Remove from the pan and set aside.
In the same pan add remaining oil, add your cumin seeds and saute for 30 seconds until fragrant.
Add your chopped red chillies and follow with diced red onion.
Saute until your onions begin to become translucent and add your minced ginger and garlic. Sautee for a minute.
Add your diced tomato and saute for 6 - 10 minutes until water from tomatoes has reduced and tomato begins to get mushy.
With the pan on low, add your dry spices, turmeric, paprika, garam masala and fenugreek leaves and mix in and season with salt to taste. Do not over season, remember your okra is also seasoned.
Add your okra into the pan, mix well and taste, and adjust seasoning if necessary and serve with other elements.
Salmon :
Make your salmon last because the other elements can be easily heated.
Cut salmon into your serving sizes.
Pat your salmon dry with a paper towel and season all sides with salt and pepper.
In a non-stick pan, cast iron or stainless-steel pan, place on high heat.
Add a tablespoon of oil, coat the pan by tilting the pan around and place your salmon skin down.
Pan fry for about 4-5 minutes depending on thickness and carefully flip your fish. If your fish does not lift easily, be patient, let it sear and it will release once the skin is nicely browned.
Pan sear the other side for about 2 minutes then add an additional tablespoon or two of oil to the pan, and all your dried spices. Baste your salmon with the oil and spices for 2 more minutes or until you have reached desired doneness for your salmon.
Source :
Metro
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