Indian Spiced Salmon With Basmati Rice Recipes

Steps:

• 1. To prepare rice, bring 2 cups water to a boil in a small saucepan. Stir in rice and 1/4 teaspoon salt; cover, reduce heat, and cook for 20 minutes or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm. 2. To prepare salmon, preheat broiler. 3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.

Steps:

• Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
• Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
• Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

Steps:

• Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
• Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
• Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
• Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Steps:

• Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
• Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.