Salmontikka Recipes
BITE-SIZED SALMON TIKKA
Salmon is versatile, highly nutritious, and can be bought fresh or frozen. This 'Indianised' recipe is quick, tasty, and ideal as a short snack or a meal eaten with a salad. Serve with Masala Chai. You can try this recipe with any white fish: cod, haddock, pollock, etc.
Provided by Tarama
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Mix together the cayenne, turmeric, and salt in a bowl. Add the salmon to the bowl and toss to coat. Allow to sit 15 minutes.
- Heat the oil in a skillet over medium-high heat. While the oil is heating, sprinkle the cornstarch over the salmon and again toss to coat.
- Cook the salmon in the heated oil until golden brown, about 1 minute per side.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 3.8 g, Cholesterol 50.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 24.5 g, SaturatedFat 2.2 g, Sodium 629.3 mg, Sugar 0.2 g
SALMON TIKKA
Recipe is from Bal Arneson, Cooking Channel. I love Chicken Tikka and this idea of Salmon Tikka skewers sounds delish! Prep time does not include marinating time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.
- For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.
- Preheat an indoor grill or a barbeque grill to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.
SALMON TIKKA
Steps:
- For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended. For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour. Preheat an indoor grill or a barbeque to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred. Serve with lemon wedges.
SPICED SALMON WITH TRAYBAKED SAG ALOO
Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
- Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 610 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
ONE-PAN TIKKA SALMON WITH JEWELLED RICE
Marinate salmon with yogurt and curry paste, then cook with brown rice in one pan to steam the fish until tender and flaky
Provided by Cassie Best
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
- Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
- Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.
Nutrition Facts : Calories 673 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
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