indian-spiced grilled salmon

Name: Indian-Spiced Grilled Salmon
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 4 - salmon fillets (each about 5 to 6 ounces); 1 tablespoon(s) olive oil; 1 teaspoon(s) salt, or to taste; 1 teaspoon(s) black pepper, or to taste; 1/2 cup - diced onion; 1 tablespoon(s) olive oil (or butter); 1/2 teaspoon(s) ground cumin; 2 clove(s) garlic, minced; 1 tablespoon(s) tomato paste; 1 (14.5-oz can(s) diced tomatoes, undrained; 1/2 cup - water; 1 teaspoon(s) garam marsala spice mix

(2 RATINGS)

9 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Feb 11, 2017

This is from a recipe card I picked up at our local Safeway store years ago. I'm posting it here for safe keeping so I can try it when the weather is warmer and more conducive to outdoor grilling (here in the Pacific Northwest). Steamed Basmati rice is a great side dish for this grilled salmon recipe. The card noted that a good pairing is to serve this dish with a Fumé Blanc white wine (for its oak and melon undertones). NOTE: If you choose to use a plank for preparing this recipe, please be sure to soak the plank in water for at least 2 hours before grilling, to prevent burning.

Rate

prep time 10 Min

cook time 35 Min

method Grill

yield 4 serving(s)

Ingredients

4 - salmon fillets (each about 5 to 6 ounces)
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
1/2 cup - diced onion
1 tablespoon olive oil (or butter)
1/2 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon tomato paste
1 (14.5-oz can diced tomatoes, undrained
1/2 cup - water
1 teaspoon garam marsala spice mix

How To Make indian-spiced grilled salmon

Step 1

Preheat outdoor grill to medium-high (about 350° tp 400°F).

Step 2

Brush fillets with 1 Tbsp oil, and season with salt and pepper. Place fillets, skin side down, on grill (or place on a grilling plank, if desired). Grill, covered, for 10 to 12 minutes or until fish flakes easily with a fork.
Step 3

For the sauce, heat 1 Tbsp oil (or butter) in a large skillet over medium heat. Add the onion and cumin, and cook and stir about 5 minutes. Add the garlic and cook and stir for 2 minutes more. Add tomato paste, and cook and stir until oil in tomato paste separates.
Step 4

Stir in tomatoes and 1/2 cup water. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir in garam marsala.
Step 5

Spoon sauce over the grilled fillets, and serve immediately after fillets come off the grill.
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