Pan Fried Golden Salmon Fillets – Super easy, mouthwatering fish for dinner tonight!!

This crispy, golden, pan-fried salmon fillet, mixed with aromatic Indian spices, makes a very satisfying dinner choice, served  on a bed of noodles – with a few slices of garlic bread, as shown in the picture or an assortment of steamed veggies.

The combination of spices gives a real fusion to the fish; moreover, tossing the fillets on semolina has taken a very rebellious turn comparing to the usual – the mild, just-salt-and-pepper version of the Western style marination.

Thanks to my Goan friend, Vancy, who used to live by the sea in Goa and taste fish in every imaginable form,  I got my salmon fillets just right this time.  None of the recipes that I browsed gives this novelty idea of wrapping the fillets with semolina.  Sensing my dilemma, she assured  that semolina gives a very beautiful, crispy, crunchiness to the fish fillets. Trusting her, I did the same and was thrilled with the outcome!

While pan frying the fillets in olive oil, you will notice the juices running out merrily, tempting you to burn your fingers, trying to grab a little piece from a side and pop it in to your mouth! Remember to scrape the juices and toss on the fillets and they will taste heavenly!

Ingredients:

 Salmon fillets with skin removed  2 medium size
Kashmiri red chili powder  1 tsp
 Cumin powder  1 tsp
 Coriander powder  1 tsp
 Turmeric  1/4 tsp
 Pepper powder  1/4 tsp
 Lemon juice  half a lemon
 Olive oil  1 tbsp
 Salt  1/4 tsp
 Semolina  2 tbsp
 Olive oil for shallow frying  2 tbsp

Let’s make it :

  • Combine chilli powder, cumin and coriander powder, turmeric powder pepper powder, olive oil, salt and lemon in a wide bowl.
  • Massage the fish fillets thoroughly with the marination.
  • Cover and leave for 20 min in the fridge.
  • Take out, sprinkle semolina all over the fillets covering both sides.
  • Heat a pan with 2 tbsp of olive oil
  • Shallow fry until golden.
  • Serve immediately with a garlic bread, steamed veggies or even on a little dome of hot rice, your fish fillets will taste their best!

salmon pan fry

 

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Pan Fried Thilapia with grilled cherry tomatoes on side

panfried These fleshy fish fillets, with its crispy outer layer is a very flavourful dish, which could be served as a  main meal with a lots of vegetables or grilled tomatoes on side.  A very healthy , satisfying meal for everyone, especially at dinner time!!

Frozen or fresh Thilapia fillets has the flavour  just right for this dish.  However, you can use Basa fillets in place of Thilapia which gives a more or less similar taste.

By using Kashmiri chili in this recipe will give the fish a lot of flavour and colour but not burn your tongue like other chili varieties.  However, if you are serving this dish for kids, add a little less chilies so that they can enjoy the flavours and the crispy outer layer with joy!!

What you need:

 Fish fillets (Thilapia / Basa) 4
Onion 1 chopped finely
Whole coriander seeds 2 tbsp
Whole cumin seeds 1 tbsp
Whole Kashmiri chilies 3-4 deseeded
Garlic 3 cloves
Tamarind pulp 1 tbsp
Semolina 1/2 cup
Lemon Juice of 1/2 lemon
 Salt  a few pinches

 Let’s make :

  • Wash, pat dry the fish fillets and sprinkle a little salt on top.
  • Grind chopped onion, deseeded Kashmiri chili, salt, turmeric, garlic cloves, cumin seeds and coriander seeds to a paste, using a wet grinder or the hand blender.
  • Add tamarind pulp and lemon. Lightly grind until all come together.
  • Take the paste out, pat on one side of the fish fillets.
  • Place semolina on a plate and wrap both sides.  Shake off the excess.
  • Heat up 2-3 tbsp of olive oil in a wide pan and place fish fillets side by side.
  • Pan fry under low flame.
  • When one side is fried enough, slowly turn to the other side.  Fry both sides.
  • If the oil runs out, sprinkle a bit more on top of the fillets.
  • Serve hot.  Delicious with grilled tomatoes on side.

panfriedcherry tom

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