Baked Salmon Fish Recipe - Indian Style

Baked Salmon Fish Recipe - Indian Style

Don't overcook the salmon when preparing the recipe. When prepared properly, salmon, a highly delicate fish, will keep a lot of its inherent moisture. The salmon's rosy color is incredibly eye-catching.

You may serve this Indian-style baked salmon recipe with rice or anything else you choose. This adaptable salmon recipe is given a special flavor by the flavors of Indian spices, including garam masala, freshly ground cumin seeds, pepper, and chile. Salmon prepared with Indian spices almost has a chicken flavor.

I always tend to buy from this one website called ready to meat. They give all sorts of fish, seafood, raw meat, chicken, mutton. They also serve you with ready to eat gravies, ready to eat starters. When talking about where to buy authentic marinated ready to cook in mumbai then RTM is the only source. So for my salmon fish recipe I ordered Filet from RTM only. 

INGREDIENTS FOR BAKED SALMON FISH RECIPE,INDIAN STYLE :

  • 1 kg salmon filet- Buy from Ready to Meat
  • 1 tbsp olive oil
  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 2 tbsp yogurt
  • salt to taste

GRIND TOGETHER

  • 1 tsp cumin seeds
  • 1 tsp whole black pepper
  • 3-4 whole red chili

METHOD FOR BAKED SALMON FISH RECIPE, INDIAN STYLE:

1.Mix together all the ingredients including the ground cumin, pepper and chili powder to the salmon and marinate for at least 30 mins

2.Place the salmon in a baking dish.

3.Baked in a preheated oven at 180 C for 20-30 minutes. The salmon should be easily flaked with a for

You can serve with raita and rice

Let’s see how to make a quick and easy raita for baked salmon fish recipe Indian style.

Raita Recipe:

No Indian meal is complete without a dish of raita on the table. Raita is a yogurt-based condiment that can be as simple as yogurt seasoned with spice, or it can have a variety of vegetables, fruit, or even chickpea fritters (called boondi) stirred into it.

This is the most classic version; it includes crisp cucumbers and is gently spiced with a touch of chaat masala. This raita is best alongside biryani and other meat and rice dishes.

Ingredients :

  • 1 cup full-fat yogurt (8 ounces; 230g)
  • 1 Thai green chile, minced (about 2g)
  • One 1-inch piece fresh ginger, peeled and grated finely (about 6g)
  • 1 1/2 teaspoons chaat masala (see notes)
  • 1 teaspoon sugar
  • 3/4 teaspoon kala namak (Himalayan black salt); see notes
  • 1 cup coarsely grated unpeeled cucumber (4 ounces; 120g)
  • 1/4 cup (15g) chopped fresh cilantro leaves and tender stems

Directions:

  • In a medium bowl, using a flexible rubber spatula, stir together yogurt, Thai green chile, ginger, chaat masala, sugar, and black salt. Fold in grated cucumber and cilantro. Serve right away or store in the refrigerator for 3 to 5 days.

Notes :

  • The chaat masala recipe linked here is easy on the salt and packed with flavourful spices. If you're using a store-bought chaat masala, you may need to decrease the amount of salt and add extra spices to taste.

  • Kala namak is funky and aromatic unrefined salt. If you cannot find it, you can substitute an equal volume of kosher salt.
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