This crispy, golden, pan-fried salmon fillets, mixed with aromatic spices, is a very satisfying dinner choice, served with a couple of slices of garlic bread, and 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 – mild, just-salt-and-pepper version of the Western-style marination.
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 into your mouth!
Remember to scrape the juices and toss on the fillets and they will taste heavenly!
So, let’s make it;
Ingredients needed:
| 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
