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
