Fresh Salmon fillets marinated in stone ground mustard seeds marinade, and then grilled to perfection in air fryer or baked in the oven.
1 lb (450g) salmon fillet
3 tbsp brown mustard seeds
1 tsp turmeric powder
1.7 oz/ 50 g coconut, dieced
1 inch/2.5 cm ginger
3 garlic cloves
1 tsp red chili powder
1 tsp coriander powder
1 tsp whole cumin powder
1 ½ tsp salt
1 tbsp poppy seeds (optional)
1 tsp turmeric
salt to taste
juice of ½ lemon
4-5 tbsp oil
3 tbsp coriander leaves, chopped to garnish
How to make Tandoori Bengal Salmon:
Wash the salmon fillets and pat it dry. Sprinkle with pinch of salt, lemon juice and keep aside.
Toast the poppy for 2 minutes in a pan for 2 minutes on low heat. Then soak in 3 tbsp of water for 15 minutes.
Put into the blender or food processor salt, turmeric powder and chili powder. Grind together with the poppy seeds, mustard seeds, coconut, ginger, garlic, green chilies, cumin and coriander powder. Add a little water at a time (up to 5 tbsp) if required. The paste/marinade should not be to thin, otherwise will not stick to the salmon.
Put the mixture/marinade to a big bowl.
Add salmon and coat with paste evenly on both sides. Let salmon marinate for at least 20 minutes.
Line a baking tray with parchment paper and arrange salmon on the tray. Broil on high setting for 8 to 10 minuets or until salmon starts to brown on the top and flakes easily with a fork.
Pat dry the salmon before marinating to avoid extra liquids.
Depending on the thickness of the salmon steak you may need adjust the cook time to me more or less.