Salmon is abundant here in the Pacific Northwest and is a highly popular fish. It is full of omega-3 fatty acids which is known to improve heart health. We have attempted to make it to suit our spicy Indian palates. Absolutely healthy and delicious this dish makes a great appetizer or a side.
Prep Time: 20 mins
Salmon fillets (cubed): 10 pieces
Chili Powder: 2 teaspoons
Turmeric Powder: 1 teaspoon
Coriander Powder: 2 teaspoons
Pepper: 1 teaspoon
Fenugreek powder: a pinch
Curry Leaves: handful
Olive oil: 3-4 tablesoons
Lemon juice: 1/2 lemon
Salt to taste
* You can use the fresh or frozen fillets. We used the frozen salmon fillets from costco.
* You could also use any fish curry masala which is one step easier to make the marinade.
* You can instead add 1 1/2 tablespoons of the fish masala, salt, pepper, olive oil, lemon juice and curry leaves.
* The oil in the marinade is key to getting a moist fish when baking else it will get very dry and rubbery.
Mix all the dry powders. Add the olive oil and lemon juice. Tear in the curry leaves. Make a smooth paste and rub it all over the fish cubes. It's best if you can marinate for more than 24 hours. Pre heat the oven to 500 F.
Take an oven proof flat baking tray or a pizza plate. Cover it in aluminium foil. Spray some cooking oil or rub some oil before you put the fish else it might stick to the aluminium foil. Put the marinated fish cubes and bake for about 15 - 20 mins when it almost starts to brown, broil it on high for 2-3 mins and turn off the oven. It might take longer, keep a check on the fish while it bakes.
Serve hot. Squeeze some more lemon if you like.