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Receta Asian Crusted Salmon
by Nancy Miyasaki

Asian Crusted Salmon

I'm always looking for interesting new ways to cook salmon that my kids will love. This crusted, blackened salmon was a great addition to my recipe box. I kept it relatively mild, but it could easily be spiced up by adding some cayenne pepper. I thought the indian spices complimented the flavor of the salmon wonderfully. I served it with rice and a green salad with a citrus dressing.

Calificación: 3.8/5
Avg. 3.8/5 3 votos
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: white, brown rice

Ingredientes

  • 4 salmon fillets (about 6 oz each), skin removed
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds (can be found at any indian grocery)
  • 1 tsp fennel seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 Tbsp paprika
  • 1 1/2 tsp salt
  • 1/2 Tbsp vegetable oil
  • Lemon wedges for garnish

Direcciones

  1. Grind all the seeds in an electric spice or coffee grinder (or with a mortar and pestle if you're up for some exercise). Mix the ground spices up with the garlic, ginger, paprika an salt in a small bowl.
  2. Dry the salmon fillets and rub the spice mixture on both sides of each fillet. Let sit for 30 minutes or more.
  3. Heat the oil in a large saute pan over the highest possible heat. When the oil is smoking, add the salmon fillets and cook on one side for 2 minutes, then flip and cook on the other side for 2 more minutes. Remove from pan and serve with lemon wedges for garnish.