March 25, 2007
Spicy Salmon Cutlets
It's been a while since I promised the spicy Salmon cutlets.
I have been lost in the html jungle feeling my way around. The progress has been slow to say the least. But it is a work in progress. I now know how to upload a button :) I finally have a button uploaded for Green Blog Project-Winter/Spring 2007. It will be great if you can use the button in your GBP Post.
Back to the cutlets, I made two batches of salmon cutlets last week. The first batch was coated with rice flour for our gluten-free friends and the second batch was coated with cream of wheat (rava). I baked the salmon for about 25 minutes till it was semi-cooked. This shortened the actual cooking time for the salmon.
Now, without further delay, here is the recipe for Salmon cutlets.
2-3 medium Salmon steaks
1 medium onion
2 cloves garlic
1 small cube ginger
2 green chillies
small bunch cilantro
2/3 tspoon red chilli powder
1/4 tspoon turmeric powder
1 tspoon garam masala powder
1 tspoon coriander powder
1 tbspoon lemon juice
2 tbspoon cream of wheat/rice flour
1 tbspoon olive oil
salt to taste
Marinate the fish with garlic, turmeric, salt and lemon juice. Heat the oven to 300 deg F and bake the fish for 20-25 min till it is semi done.
In the meantime, chop onion, ginger, green chillies, cilantro finely.
Once the fish cools down, mix it together with garam masala, coriander powder, chilli powder, onion, ginger, cilantro and green chillies. Since it is a oily fish it is firm and mixes together like dough. If it doesn't, add a tbspoon of cream of wheat/rice flour.
Divide it in small lemon size balls. Put a ball on your palm and flatten it like a cutlet.
Coat it with cream of wheat/rice flour.
Once the oil heats in a pan, put the cutlets। Cook for 3-4 minutes on each side.
Serve warm. It is a great side dish with rice and dal. Alternatively, it also is a great starter.