Indian Salmon
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s)
- 2 cloves garlic, or 4 teaspoons garlic powder
- 1 piece (s) ginger root, or 3 teaspoons ginger powder
- 2 tablespoon spice mix (Garam Masala)
- 2 tablespoon cumin
- 0.5 teaspoon ½ cayenne pepper
- 4 tablespoon lemon juice
- 1 cup crème fraîche
- salt
- little oil
Print Recipe
Pin Recipe Instructions
- Salt the salmon fillets a little on both sides and place in a shallow bowl.
- Peel and chop the garlic and ginger, then put them in a small bowl with the spices above and stir together with the lemon juice. Now rub the salmon fillets on both sides with 2/3 of this paste. Then pour a tablespoon of crème fraîche over each fillet and cover with cling film and place in the refrigerator for 1 hour.
- Mix the rest of the paste with the rest of the crème fraîche.
- After the salmon fillets are marinated, take them out of the refrigerator. Heat very little oil in a pan (it is best to wipe the pan with a Zewa soaked in oil) and then add the salmon. Sear for about 4 minutes over medium heat, then turn and sear the salmon again for about 3 - 4 minutes on the other side.
- Now put the salmon on a plate and remove the pan from the heat. In the still warm pan, briefly heat the mixture of remaining paste and remaining crème fraîche and then pour over the salmon.
- I always like to serve the salmon with raisin rice. I then pour the sauce over the rice instead of the salmon. I also sometimes add 2 - 3 tablespoons of yogurt to the sauce.
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