Indian Spiced Salmon
5g Dried Tamarind or 15g (1 tbsp) Tamarind Paste
3-4 Garlic Cloves, roughly chopped
1 inch cube of Ginger (around 15g), roughly chopped
1-2 tsp Turmeric
1-2 tsp Kashmiri Chilli
Juice of 1 large lime
1 tsp Salt
2 Salmon Fillets (120-150g each)
Preheat the oven to 180°C.
Add the tamarind, garlic and ginger to a pestle & mortar or mini food processor. If you’re using dried tamarind, add 10ml hot water. Break these down first to form a paste.
Add the turmeric & Kashmiri chilli, lime juice and salt. Mix again.
Add a dash of water if the marinade is still quite thick - you need to be able to spread the marinade onto the salmon.
To cook the salmon, we’ll be starting them in the pan, then transferring them to the oven to finish off.
First, take a spoon of marinade and spread it over the skin of each salmon fillet.
Heat a pan with the ghee / olive oil and, once hot, place the salmon skin-side down. Spread another spoon of marinade on top of each salmon fillet.
After a few minutes, flip the salmon pieces over to start cooking on the other side.
After another couple of minutes, transfer the salmon fillets to an oven tray to finish cooking. Spread any remaining marinade on top, then bake for around 12 minutes, until fully cooked.
Enjoy! We served this with pan fried cabbage with cumin, garlic & coriander.