Home Recipes Poached Salmon with Indian Spices

Poached Salmon with Indian Spices

by Erika Nicole Kendall

1 large clove garlic
Kosher salt
1 tsp. garam masala
1 tsp. cumin seed, toasted and ground
1 tsp. coriander seed, toasted and ground
1/4 tsp. cayenne
4 to 6 cups extra-virgin olive oil
Four 3/4- to 1-inch-thick skinless center-cut salmon fillets (6 to 7 oz. each)
4 lemon or lime wedges

Peel and smash the garlic clove and a pinch of salt to a paste, either with a mortar and pestle or by mincing and then mashing it with the side of a chef’s knife. Combine the garlic, garam masala, cumin, coriander, cayenne, and 1 tsp. salt in a small bowl. Add just enough of the oil to turn the spice mixture into a smooth paste, 1 to 2 tsp. Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.

Position a rack in the center of the oven and heat the oven to 225°F.

Measure the thickness of the fillets and pour the same depth of oil into a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the salmon fillets in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the fillet, 25 minutes. Transfer the salmon to a wire rack to drain for a few minutes. Serve warm with lemon or lime wedges.

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3 comments

SONYA January 16, 2013 - 8:00 PM

I REALLY LIKE THE RECIPES THAT ARE PUBLISHED AND THE ENCOURAGEMENT THAT IS PROVIDED TO HELP THE FLUFFY GIRLS TO SLIM AND TRIM THEMSELVES IN A HEALTHY WAY.

Esmelina December 2, 2013 - 9:59 PM

This sounds delicious but doesn’t the salmon have enough fat of it’s own? I’m scared of using 4-6 cups of oil. 🙁

Erika Nicole Kendall December 3, 2013 - 10:04 AM

Don’t worry – the salmon isn’t really going to soak up every ounce of oil in the pan. Because it’s so oily, it barely soaks up any. You can always try the part of the recipe up to the oil poaching, and then just bake the salmon itself instead if you prefer.

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