BLACKENED INDIAN SALMON
This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don't want the crust to cover too much surface area.
Provided by Pangaea
Categories Asian
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- 1. Cook Edamame as per package instructions (not required for Chickpeas).
- 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
- 3. Mix together all spices.
- 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
- 5. Coat Salmon with mixture and set aside for 30 minutes.
- 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
- 7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle.
- 8. Serve with a cooling yogurt-based or citrusy side dish.
Nutrition Facts : Calories 376.1, Fat 13.9, SaturatedFat 2.3, Cholesterol 104.6, Sodium 1926.4, Carbohydrate 9.2, Fiber 3.9, Sugar 0.5, Protein 53.2
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