Sunday, August 3, 2008
This recipe from the previously maligned Modern Indian Cooking was for salmon with a sort of cucumber salsa on the side. The salsa was okay -- cucumbers, tomatoes, onions, cilantro, and peppers tossed with lime juice, oil, salt, and a little honey. But the salmon preparation was so excellent and simple that I intend to ditch the salsa and try a variety of salmon accompaniments and versions in the future.
I used two 1/2-lb filets of wild Alaskan sockeye salmon. The recipe is just:
Crush roughly in a mortar and pestle:
3 tablespoons coriander seeds
2 teaspoons garam masala
Salt and pepper the fish and then coat it on one side with the coriander-garam masala mixture. Then spray the encrusted fish lightly with olive oil cooking spray on both sides. This last step wasn't in the original recipe, but I think it was essential. The recipe called for a pan-searing, but I cooked it on a hot grill and it worked great. The spray kept it from sticking to the grate.
On grill, cook coriander side down until the seeds are toasty and not yet burnt. Flip the fish and cook until done.
Anything with cilantro in it will work nicely with the coriander seeds.