Masala Salmon

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By: The Homemakers Test Kitchen

Masala, a blend of spices and herbs used in South Asian cooking, gives this aromatic dish the flavour of Pakistani cuisine.

Ingredients

1/4 cup (60 mL) peanut oil or vegetable oil

1-1/2 cups (375 mL) sliced onions

1/4 cup (60 mL) yogurt

1/4 cup (60 mL) minced fresh coriander

1 tbsp (15 mL) lemon juice

2 green hot peppers, minced

2 cloves garlic, minced

2 tsp (10 mL) grated gingerroot

2 tsp (10 mL) curry powder or curry paste

1 tsp (5 mL) salt

4 salmon steaks or skinned pieces of fillet (each about 6 oz/175 g)

Coriander sprigs

Preparation

In skillet, heat oil over medium-high heat; sauté onions, turning down heat if blackening, until browned and slightly crispy, about 10 minutes.

Reserving oil, drain through sieve over heatproof bowl; let cool.

In food processor, whirl together onions, yogurt, fresh coriander, lemon juice, peppers, garlic, ginger, curry powder, salt and 1 tbsp/15 mL of the reserved oil until paste.

Scrape into large bowl; add salmon and turn to coat. Let stand at room temperature for 15 minutes.

On greased rack, broil salmon 6 inches/15 cm under element or grill over medium-high heat, turning once halfway through and topping with any leftover paste, until fish flakes easily, 8 to 10 minutes. Sprinkle coriander over top.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	398
Protein	28 g
Fat (total)	29 g
Sat. Fat	6 g
Carbohydrate	7 g
Fibre	1 g
Cholesterol	75 mg
Sodium	658 mg
Calcium	5 % RDI
Iron	6 % RDI
Vitamin A	3 % RDI
Vitamin C	17 % RDI
Folate	24 % RDI

Also in this menu:

5 salmon suppers

Source

Homemakers Magazine: November 2007

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