salmon pan fry

Pan Fried Salmon Fillets – Delicious fish for dinner tonight!!

Pan fried Salmon fillets

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 give 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 give 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!

So, let’s make it;




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  garlic bread, steamed veggies or with noodles

salmon pan fry

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thilapia fillet

Pan Fried Thilapia – with grilled cherry tomatoes on the side

panfried

These fleshy fish fillets, with a very appetizing 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 the side.  

This unique recipe was passed on to me by one of my Goan friends who is an expert in producing mouthwatering fish dishes in every meal time.  Roll the fish fillets on samolina was her top tip as it gives such an addictive crunchiness and crispiness when they come out of the pan.

So, gather the necessary ingredients and let’s make it;

What you will need:

 Fish fillets (Thilapia)4
Onion1 chopped finely
Whole coriander seeds2 tbsp
Whole cumin seeds1 tbsp
Whole Kashmiri chilies3-4 deseeded
Garlic3 cloves
Tamarind pulp1 tbsp
Semolina1/2 cup
LemonJuice of 1/2 lemon
 Salt a few pinches

 Let’s make :

  • Wash, pat dry the fish fillets and season with salt and pepper
  • 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, carefully turn on to the other side.  Fry both sides until golden and crispy
  • If the oil runs out, sprinkle a bit more on top of the fillets
  • Serve hot.  Delicious with grilled tomatoes on the side.
panfried
cherry tom
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