Indian spiced salmon
I’ve been meaning to get this going for well over a year now, but things came before it and it fell by the wayside. So a big thanks to a good mate for helping reignite the idea over a few jugs of beer.
My home cooking.
Yes, everything I’ve cooked and presented on this site was cooked in my home kitchen. Cooked, plated, minimally styled and set before the camera. Pretty regular stuff for any recipe blogger. But I guess, theoretically, everything I’ve made is my home cooking.
What I’ve decided to share are the dinners I cook when I get home from work. Those ordinary meals that I knock up with the ingredients I have in the pantry, fridge or bring home that evening. Those dinners that occasionally appear on my instagram feed and not where some of my blog followers can actually try at home for themselves, should they choose to do so.
The stuff I eat eat during the week isn’t what you see that populates much of my recipe categories. I don’t have the time to prepare fabulous meals when I get home – as is the case with most of us. And when it isn’t me doing the cooking, I couldn’t care less what I’m given, despite some peoples preconceptions. Tinned beans on toast? That’s fine, serve it up. I love that stuff. Salmon from a tin or par-cooked rice from a packet? I’m ok with it. I cut corners just like the next person.
Here’s the first of a bunch of “regular” meals that I make when I get home from work. I’ve styled nothing, I’ve shot it in my kitchen or living room and I’ve given you the goods without the perfectly-placed spills and crumbs.
Heneedsfood at home.
First off the cards is my easy pan-cooked salmon in Indian spices. This can be knocked-up in half an hour; a flavour-packed plate of food that’s pretty versatile.
In an ideal world, or more organised I should say, I’d pick up my salmon from the fish markets or seafood monger. It’s cheaper that way. Lately I’ve been getting it from the supermarket where it’s already portioned and packed in trays. Not ideal, and a lot more expensive, but sometimes I just couldn’t be bothered schlepping to the market.
Don’t like salmon? Use whatever fish you prefer. Personally I think an oily fish like salmon lends itself beautifully to the Indian spice mix.
And what of the spice mix? Does brand matter? Well, the thing with spice mixes is they vary from brand to brand. If I’m too lazy to make my own curry blend I’ll duck up the road and pick one up at the Fiji Market. I love their unlabelled spice mixes as they contain pieces of herbs and spices as opposed to something like Keens* that’s all powder. Not that there’s anything wrong with that. Check my tips on how to vamp up Keens at the end of this recipe.
The vegetable component changes every time I make this meal. Depends what’s in the fridge, really, and what I’m in the mood for. I often pre-boil kipflers and keep them in the fridge to have on hand. They almost always get roasted, but I decided to add some sweetness by roasting some echalion onions topped with whole cumin seeds as well. Use small, regular onions if you can’t get the long ones.
Long red chillies even made it to the plate; split and roasted. They add their own sweetness, and if you’re lucky, you’ll get one with a bit of heat. Or leave the seeds in if you’re game.
A leafy salad would do fine but the easiest “salad” would have to be half a baby cos lettuce. A bit of virgin olive oil, salt, pepper and drizzle with something acidic. Fresh lemon, vinegar, or in my case – some pomegranate molasses. Every pantry should have a bottle of this stuff.
There you have it. The first of hopefully many more heneedsfood at home recipes to come.
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servings
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- 2 x 300 g Atlantic salmon fillet cuts (2 pieces)
- Indian curry powder
- 4 kipfler potatoes pre-cooked & cut in half
- 3 echalion onions sliced in ½ lengthways
- 2 long red chillies cut in ½ lengthways, deseeded
- 4 tbsp virgin olive oil
- cumin seeds
- Salt & black pepper to taste
- 1 baby cos lettuce
- pomegranate molasses or balsamic vinegar/glaze
- 1 lemon or lime wedges
Ingredients
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- Preheat oven to 210°C.
- Line a tray with baking paper. Lay the kipflers, onions and chillies cut-side up on the paper. Drizzle or spray with oil, scatter cumin seeds over the onion and season all with salt and pepper. Cook in the oven for 20 minutes.
- As the onion and chillies cook, scatter the curry powder over a plate. Take the salmon pieces and roll them into the curry powder, pressing well onto the flesh on all sides. Put the plate of salmon, curry powder and all, into the fridge.
- When the onion and chilli are halfway through the cooking time, place a frying pan or skillet over medium-high heat. Drizzle in 3-4 tablespoons of virgin olive oil, swirl around to spread it evenly, and carefully lay the coated salmon fillets (skin-side down if you have skin on yours) from the fridge. Allow to cook for 1 minute. Carefully turn the salmon over, turn off the heat and season with salt and pepper.
- Remove the tray of onion and chilli from the oven and set aside. Place pan of salmon (see notes) into the oven for 6-7 minutes to finish cooking.
- Meanwhile, cut the baby cos lettuce in half or quarters. Place onto the serving plates, drizzle with virgin olive oil and pomegranate molasses. Season well with salt and black pepper. Lay the roasted onion and chilli next to it, then the piece of salmon as soon as it comes to of the oven.
- Got fresh coriander? Then tear some over the salmon.
If your pan has a plastic handle, simply cover the handle with foil so it doesn't melt.
Using something like Keens curry powder? Feel free to vamp it up by pouring the spice powder into a bowl and crumbling several dried curry leaves and a dried bay leaf into it. Don't stop there. Add in a little dried chilli flakes, cumin seeds and mustard seeds.
