Mustard seeds - 1 tbsp, coarsely crushed(some should stay whole)
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt - taste
Paprika powder - 1/2 tsp
Methods:
1. Blanch the skinned and cubed potatoes till they are half cooked, in salty water. Drain and set aside.
2. Meanwhile chop the onions and jalapenos and set aside.
3. Heat 3 tbsp of oil in a non-stick wok. Add the mustard seeds. Add the onions, pinch of salt and the jalapeno. Saute for couple of min.
4. Add the potatoes, and the spices. Saute on med-high heat till they are fully cooked through and get a little charred on the edges. It should take you about 5-6 min. Turn the heat off.
Salmon fillet - 4 servings ( 1 lrg fillet cut into 2 inch wide pieces)
Tomato - 2, cut into wedges
Onion - 1 sml, thinly slices
Cilantro - 1/2 cup, chopped
Green chilies - 2-3, sliced lengthwise
Lemon-pepper salt - 1/2 tsp
Spice rub:
Lemon pepper salt - 1 tsp
Chili powder - 1/2 tsp
Cumin - 1/2 tsp
Methods:
1. Wash and pat dry the Salmon fillets with paper towel.
2. In a bowl, mix in the ingredients for the spice rub. Rub the Salmon fillets with the spice rub gently but thoroughly. Set aside to marinate for 1/2 hour.
3. Chop the rest of the veggies and set aside.
4. In a non-stick frying pan heat 2 tbsp of oil to high heat. Fry the Salmon fillets 2-3 min on each side, just to get a crispy sear on both sides. This will make the outer surface of the fillets charred but still store in the moisture. Remove and rest it on a plate.
5. If required add 1 more tbsp of oil to the pan. Add the onions. Saute for 2-3 min till they are translucent.
6. Add the sliced tomatoes and chillies and the lemon pepper salt to the pan. Saute on high heat till the tomatoes soften a bit and the skin shrivels up.
7. Return the Salmon fillets to the pan, cook for a min and flip them over gently so that both sides will be covered with the tomato-onion saute. Turn the heat off. Sprinkle the chopped cilantro leaves on top. Serve with rice.
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I created this blog for them, who love to cook, love to experiment, and most of all, love to share this passion with others.
So, if you have a little trick that you like to pull for that special dish or if you know how to make someone never forget the taste of your cooking, or even if you don't cook but just love to devour someone else' cooking then welcome. You are at the right place.
Come and join me in the concoction of my recipes and share your insights, your experiences and most of all the passion for food and cooking and do not worry even if it is BURNT A LITTLE....
Servings: 4
