“Grilled Masala Salmon on a bed of Chinese fried rice accompanied by wild asparagus and stir-fried vegetables.”
This is how the son described the above meal in his food diary, quite forgetting that the audience was a stern swimming coach and not a Masterchef judge. As it turned out, the coach found it hilarious (but not as funny as his description of fish fingers – battered salmon strips, accompanied by fried potatoes with a ketchup garnish).
Anyway, this is something I rustled up very quickly the other day and we had it with left-over Chinese fried rice. Here’s my on-the-fly, off-the-top- of-my head recipe for Grilled Masala salmon.
Grilled Masala Salmon
An on-the-fly, off-the-top of my head, very simple recipe.
- 4 fillets of salmon (deskinned)
- 2 cloves garlic (cut into small pieces)
- 1 small piece of ginger (cut into small pieces)
- juice of half a lime
- 2 tbs. garam masala (or any masala powder of your choice)
- 1 deseeded chilli (chopped into fine pieces)
- Salt to taste
- Coriander to garnish
Adjust the quantity of chillies and masala powder depending on how spicy you'd like the dish to be.
|Rub all the ingredients over the salmon pieces and marinate for about three hours in the fridge. |
|Take the salmon out of the fridge and bring to room temperature before cooking. |
|Grill! In our case, we used our George Foreman grill. |
|Serve with any accompaniment that takes your fancy! |