Peppered Salmon and Grilled Lemons with Indian Flatbreads
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 20 G., saturated fats 3 G., proteins 42 G., carbohydrates 40 G., fiber 6 G., cholesterol 80 mg, sodium 612 mg, sugar 4 G.
Calories 500, total fat 20 G., saturated fats 3 G., proteins 42 G., carbohydrates 40 G., fiber 6 G., cholesterol 80 mg, sodium 612 mg, sugar 4 G.
Before grilling, pieces of wild salmon are rubbed with a little garam masala, which infuses the fish with the magical aromas of Indian cuisine. Along with the salmon, grill lemon halves for serving and Indian naan bread. For a side dish, prepare a cucumber and tomato salad, adding slices of avocado and grated ginger for a more vibrant flavor. Dress it with the juice of a grilled caramelized lemon. To prevent the salmon from drying out during cooking, grill it for just a few minutes at a time. The inside should remain slightly more vibrant and juicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 wild salmon fillets with skin, center (150-170 g each)
- 1 tbsp. vegetable oil
- 2 tomatoes, chopped
- Half a cucumber, sliced
- 1/4 sweet onion, thinly sliced
- 1 teaspoon grated peeled ginger root
- 1 tsp. garam masala
- 2 naan breads
- 3 lemons, cut in half
- 1 avocado, diced
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Recipes with similar ingredients: salmon, garam masala, naan bread, ginger root, cucumbers, smoked salmon, lemon, Avocado
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Lightly oil the grates. In a medium bowl, combine the tomatoes, cucumber, onion, ginger, 1/2 teaspoon salt, and a pinch of ground black pepper.
- Rub the entire surface of the salmon garam masala seasoningSeason generously with salt and black pepper. Brush both sides of the flatbreads and the lemon slices with vegetable oil. Grill the fish until crispy but still slightly pink in the center, 4-5 minutes per side. Then grill the lemons until nicely browned, about 2 minutes per side. Grill the flatbreads for about 1 minute per side.
- Squeeze 2 grilled lemon halves over the tomato and cucumber salad, add the avocado, and toss. Divide among plates. Top each serving with a piece of salmon and half a grilled lemon. Slice the flatbreads and serve with the salmon.
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