Thursday, July 5, 2012

Baked Salmon Tikka

The only Salmon recipe I am comfortable with is my Sorshe Salmon (Salmon cooked in a delicate Mustard Sauce). The recipe will be in my blog one day, I am sure. But lets talk about the fabulous Salmon Tikkas that I made today.  Salmon is not one of my favorite fish, but I try to have it at least once a week, since its good for us. Tired of having the same salmon-mustard curry for months now, today I just wanted to have something hot and spicy and dry... more like a finger food. 

I decided to make some Tikkas. This week my pantry looks bleak. I had done my grocery very halfheartedly. There was a power outage last weekend for 26 hours, following a severe thunderstorm, that left us physically and mentally exhausted.

I has salmon in my fridge but no yogurt for the marinade and I also had ran out of Coriander Powder and Garam Masala.

Clean and pat dry the Salmon Fillet and chop in to cubes.













Season liberally with salt and pepper and pinch of red chili powder. Add minced garlic, lemon juice, oil and generous amount of Shaan's Fish Seasoning and mix well. I had this Fish Seasoning packet from the time I made Bong Mom's Dhonepata Maach. Personally, I did not fancy the Fish Seasoning very much and had been lying idle in my pantry. But today it totally proved its worth. You can use Kasoori Methi, Garam Masala, Coriander powder and Aamchur instead of the Fish Seasoning. Another Bong Mom tip! But I say, keep this packed mix handy




Wrap a cookie sheet with heavy-duty aluminium foil (for easy clean up) and grease it well. Arrange the fish pieces and bake it an 450F oven for 10 minutes. Flip the fish pieces and it goes into the oven for another 6 minutes. Then again flip it and now broil for 3-4 minutes, till the fishes bronzes up. When on broil mode, baby-sit the fish and keep checking every one minute. Over cooking will lead to dry and rubbery fish.





Baked Salmon Fish Tikkas are ready. You can have them as an appetizer or even as snack. I had it with my Spring Mix Salad. Since I did not have yogurt, I could not make a dipping sauce. Fish Fry or Fish Tikka pairs well with good old Kasundi (a tangy Bengali Mustard Sauce condiment), but Dijon Mustard will also do.


Recipe Snapshot: Baked Salmon Tikka 

Serves: 3 serving
(1 serving = 3/4 cup)

What I used:
Salmon Fillet - 1 Lb
Garlic - 2 cloves minced
Shaan Fish Seasoning - 2 tsp
Red Chili Powder - ½ tsp
Lemon Juice - 2 tsp (juice of ½ lemon)
Oil - 1 tsp
Salt
Pepper
Oil spray


What I did:
1. Preheat the oven at 450F.
2. Clean and pat dry the Salmon Fillet and chop in to cubes..
3. Season liberally with salt and pepper and pinch of red chili powder. Add minced garlic, lemon juice, oil and Shaan's Fish Seasoning and mix well.
4. .Arrange the fish pieces in a greased Aluminium foil wrapped cookie sheet and bake for 10 minutes. Flip the fish pieces and it goes into the oven for another 6 minutes. Then again flip it and now broil for 3-4 minutes, till the fishes bronzes up




Diabetic Platter:
I recently came to know, that having fish at least twice a week is more beneficial for Diabetics than non-Diabetic. "Centering supper around a fish dish at least twice a week might help people with diabetes lower their risk of kidney disease" says USATODAY.COM. The detailed article can be read here.


3 comments:

  1. Fantastic!! Yes,salmon is a great source of Omega 3 fat which is good for Diabetes,Heart Disease and Cancer! It's also important that one uses cooking oil that has a low omega 6 to omega 3 ratio such as canola or olive oil.I am going to share this post on my page.Keep it up!
    Manisha

    ReplyDelete
    Replies
    1. Thanks Manisha.... Frankly I am not salmon fan... but I force myself to eat the fish because of all the health benefits...

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  2. i love salmon tikka. Ami tmar version try korbo next!

    ReplyDelete

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