Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Indian-inspired feast! This Spicy Marinated Salmon with Curry and Poppadoms is not just a recipe—it's a tantalizing experience that combines the rich, aromatic flavors of curry with the delicate, succulent texture of perfectly cooked salmon. In just 35 minutes, you'll create a restaurant-quality dish that will impress your family and leave your guests wondering about your secret cooking skills.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt to taste
- 4 poppadoms
Instructions
- Begin by preparing the marinade for the salmon. In a medium-sized bowl, combine 2 tablespoons of curry powder, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and salt to taste. Mix well until a smooth paste forms.
- Place the 4 salmon fillets in a shallow dish or a resealable plastic bag. Pour the curry marinade over the salmon, ensuring each fillet is well coated. Cover the dish or seal the bag, then refrigerate for at least 20 minutes to allow the flavors to infuse.
- While the salmon is marinating, prepare the poppadoms. You can either fry them or microwave them, depending on your preference. For frying, heat oil in a deep pan over medium heat. Once hot, fry the poppadoms one at a time until they puff up and turn golden brown, about 30 seconds each. Remove and place them on a paper towel to drain excess oil. If using a microwave, place the poppadoms on a microwave-safe plate and cook on high for about 30 seconds or until they puff up.
- After the salmon has marinated, heat a non-stick skillet over medium-high heat. Once the skillet is hot, carefully place the salmon fillets in the pan. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once the salmon is cooked, remove it from the skillet and let it rest for a couple of minutes. This will help retain its moisture and enhance the flavor.
- To serve, place a salmon fillet on each plate alongside the crispy poppadoms. You can garnish with additional lemon wedges or fresh herbs if desired. Enjoy your Spicy Marinated Salmon with Curry and Poppadoms!
Tips
- Marination Magic: Don't rush the marinating process. The longer the salmon sits in the curry marinade (up to 30 minutes), the more intense the flavors will become.
- Temperature is Key: Use a meat thermometer to ensure your salmon reaches the perfect 145°F (63°C) for safe and moist cooking.
- Poppadom Perfection: If you're health-conscious, try baking the poppadoms instead of frying for a lighter alternative.
- Freshness Matters: Always use fresh salmon fillets and check for any pin bones before marinating.
- Flavor Boosters: Consider adding a sprinkle of fresh cilantro or a dollop of cooling yogurt sauce to complement the spicy marinade.
Nutrition Facts
Calories: 588kcal
Carbohydrates: 20g
Protein: 43g
Fat: 40g
Saturated Fat: 7g
Cholesterol: 112mg
