December 4, 2011

Bhaja masala crusted salmon

Bhaja masla, literally translated to toasted spices, is my favorite Bengali spice mix. I love its salty savory aroma and taste, and almost like to try it with everything. So, this time it was the turn for salmon. I decided to crust the nice salmon piece with bhaja masala, however, I decided to increase the amount of mustard seeds. I very much love the flavor of fried fresh coriander leaves. Therefore, added them while pan-frying my salmon. And wow, it worked. The spices and the fish worked so well. One of my favorite fishes with my favorite spice mix created a dish that I can call one of my favorites!! I loved it.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

2 steaks of salmon
2 small zucchini (bio)
1/2cup chopped coriander

For the crust:
1tbsp mustard seeds
1sp fennel seeds
2 dried red chilies
1/2sp cumin seeds
1/2sp nigella seeds
1/2sp fenugreek seeds


1.      Toast the seeds for the crust in a pan. Let it cool and then grind it coarsely.
2.      Cut the zucchini into 1inch slices (with skin).
3.      Lightly coat with oil. Season with 1/2sp spice mix and salt.
4.      Bake for 40 mins at 180°C.
5.      Pat dry the salmon steaks and season with salt.
6.      Press the salmon in the spice mix to give it a nice coat.
7.      In a heated greased pan, fry the salmon with skin side down until almost done. Add chopped coriander leaves while frying.
8.      Flip over and fry the crusted side until brown.
9.      Serve with baked zucchini slices.

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