4 servings (serving size: 1 fillet and about 1/2 cup rice)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
2 cups water
1 cup uncooked basmati rice
1/4 teaspoon salt
3 tablespoons chopped fresh flat-leaf parsley
4 teaspoons roasted salted cashew pieces
1/2 teaspoon ground ginger
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
Dash of kosher salt
Dash of ground red pepper
4 (6-ounce) skinless salmon fillets
How to Make It
To prepare rice, bring 2 cups water to a boil in a small saucepan. Stir in rice and 1/4 teaspoon salt; cover, reduce heat, and cook for 20 minutes or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.
To prepare salmon, preheat broiler.
Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.
I didn't think this had any kick at all. It wasn't bad, but I felt it tasted like salmon, not Indian-spiced salmon. Also, my salmon dried out quite a bit. The rice was good, but I may add a little more cashew next time. I would try it again but only with some of the suggestions I read here (marinating).
Good recipe, although I would agree it was on the tad bland side. Next time I make it Im going to try to marinate the salmon in a tikka masala sauce for a few hours then put on the spices in this recipe. I substituted all spice for the masala spice they asked for in this recipe. I would also suggest leaving it covered in the boiler for 12-15 minutes before uncovering it for four minutes. Those are my suggestions!
I like this recipe because it lets the delicious flavor of salmon shine through. The spices enhance the flavor, and not overwhelm it. This is for a true salmon lover only. If you need to mask the taste of seafood, this will not do it for you. Ultimately, I prefer sweet/spicy glazes better as my go to recipe.