Roasted Indian Spiced Salmon Fillets Recipes

Steps:

• Place salmon fillets, skin side down, in a roasting pan coated with cooking spray.
• Brush fillets evenly with lime juice.
• Mix together the salt and next 5 ingredients; sprinkle evenly over fish.
• Bake in a 425°F oven for 10 minutes or until fish flakes easily.
• Combine yogurt and cilantro; serve with fish.

Steps:

• Preheat oven to 425 degrees.
• Coat a roasting pan with cooking spray. Place salmon, skin side down, in the roasting pan.
• Brush evenly with lemon juice. Combine 1/2 tsp salt and remaining spices and sprinkle evenly over fish.
• Bake 10 minutes or until fish flakes easily when tested. Combine yogurt and cilantro - serve along side fish.

Steps:

• Heat oven to 400 degrees F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin side up; cook 5 minutes or until bottoms are golden. Turn fillets over. Place skillet in oven and bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Serve with yogurt and lemon wedges.

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.