Salmon is my all-time favorite type of fish. Its delicate nature beautifully takes on any flavors and spices added (which is a chef’s dream when it comes to dazzling the main ingredient!) This particular recipe, I whimsically whipped up-a pinch of this and a sprinkle of that. The final combination is probably the best bite of salmon I ever did have. And when compared to my usual cooking and recipes, this dish is relatively simple and quick to put together. And it tastes divine!
I think it is important to note that there is a technique involved in the preparation of fish in general, and specifically in this recipe. For one, you do not want to over cook the salmon, and secondly, you want to ensure that the potatoes are perfectly cooked. How do you achieve this? Simple. Cook the potatoes in the spices first, until they are almost done. Then simmer the fish in the spiced potatoes. Delicious, moist salmon and tender, lemony- spiced potatoes. Perfection.
Salmon with Tandoori Spiced Lemon Potatoes
Ingredients
- 3 fresh Salmon fillets
- 1 small yellow onion *thinly sliced
- 4 tbsp grape seed oil
- 2 tsp parsley flakes
- 1/2 tsp paprika powder
- 1.5 tsp Tandoori seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Kosher salt *to taste
- 1/2 tsp black pepper
- 2 tbsp freshly squeezed lemon juice
- 3-4 slices lemon
Instructions
For Salmon
- Mix together Kosher salt (1/2 tsp or to taste), 1 tsp parsley flakes, 1/2 tsp black pepper and 1 tbsp freshly squeezed lemon juice. Gently sprinkle and massage the salmon fillets with this spice rub and set aside.
For Potatoes
- Peel the potatoes, rinse and cut into wedges. In a bowl, soak the potato wedges in cold water and set aside.
- Heat the grape seed oil in a large skillet on medium high heat. When oil is heated, add the sliced onions and saute for 5 minutes on medium high heat. When onions turn translucent, turn heat to medium and add the powdered spices (garlic, paprika, onion, chili, Tandoori masala, and 1 tsp parsley flakes) and 3/4 tsp Kosher salt (or to taste) and add 2 tbsp water. Mix well and saute onions and spice mixture for 2-3 minutes on medium heat. Drain the potatoes and add to spice mixture. Mix well to coat potatoes. Turn heat to medium high and cook for 2-3 minutes. Add 1 tbsp of lemon juice, gently toss, turn heat to low, cover and simmer potatoes for 12 minutes (mix at least once in between).
For Final Combination
- Once potatoes are almost done (around 10-12 minutes), uncover, turn heat to medium high, gently move all potatoes to the corners of the skillet, place the marinated salmon fillets in the center and cook for 2 minutes (evenly distribute the potatoes in and around the salmon fillets). Now cover, turn heat to low and cook salmon with the potatoes for 8 minutes. Then uncover, check to ensure potatoes are tender with a fork, turn heat to medium high, cover again and cook for a final 1-2 minutes. Keep skillet covered, turn heat off and let rest for 5-7 minutes.
- Salmon with Tandoori Spiced Lemon Potatoes is now ready to serve. Enjoy as is. Nosh Farma'aiye!