Cajun Style Grilled Salmon/Blackened Salmon with Seasoned Grilled Vegetables

I love it when the grocery store near my house has some discounts/sale going on on herbs and spices. On one of such occasions, I bought Cajun Spice to try out Cajun Shrimp.
Now a days Husband dearest has become 'Carb Conscious' and so wants to eat less of Carbs and more of the proteins. Salmon has zero carbs and higher levels of Omega-3 fats (considered as good fat). So we eat a lot of seafood or meat with less carbs and starch & nuts like walnut, almond, hazelnut etc.

Ingredients: 
Salmon - 4 fillets


For Marinade
Cajun Spice - 3Tbspn
Red Chilli Powder - 1 tspn
Garlic, minced - 3 cloves
Olive Oil - 1 Tbspn
Water - 2Tbspn
Salt

Grilled Vegetable with Stir Fry Sauce
Broccoli florets - 2 cups
Bell Peppers, 1" cubes - 2 cups
Mushroom - 1cup
Garlic, minced - 1tspn
Ginger, finely chopped - 1tspn
Ketchup - 1Tbspn
Marsala Wine (Optional) - 2Tbspn
Soy - 1Tbspn
Red Chilli Flakes - 2Tbspn
Salt & Pepper

Procedure: 
Mix all the ingredients for marinade and coat the salmon fillet with it and keep aside. Now mix all the ingredients for Vegetable stir fry and put it on the grill. Once they are grilled, put the salmon fillets on the grill and grill for 8-10 mins on each side or till the salmon is cooked.
Serve the salmon with the grilled vegetables stir fry and / or rice.


Variations: 
This dish can be varied as per the taste else it is just too good! Try the Shrimp Jambalaya with it, if you think this is not enough!


Conclusion:
Low Carb diet was devoured in minutes.

Serves: 2 - 3
Total Time - 30 mins

Fish Masala Curry (Hot n' Sour)

We get fish from the Chinese market nearby which is super crowded if you go after 10am. The line for cleaning and cutting the fish increases with time. Once I went early morning, and I got out within 15mins but if I go after 930am or so, I have to surely wait for an hour or more.
I always get Pompano to make fish curry. But I have seen humongous sized fish in the market the name of which I have never heard.
Today I wanted to try some different curry for the fish and I did some research online and saw this recipe which looked really yummy. I thought that version would be very spicy for my taste buds and hence I modified it as per my taste and it turned out really good.

Ingredients:
Fish (pompano) - 2LBs

Onion, Finely chopped - 1+1

Tomato, Finely chopped - 1

Green chillies, slit - 3

Garlic- 3 cloves

Ginger - 2 inch 

Red chilli powder - 3 tspn

Coriander powder - 2 tspn

Black pepper - 1 tspn

Garam masala - 1 tspn

Ajwain - a pinch

Methi seeds - a pinch

Yogurt - 2Tbspn

Tamarind pulp - 1 tspn

Lime Juice - 1 tspn

Salt

Oil
Cilantro to garnish

Procedure: 

1. Sautee one portion onions, green chillies, ginger and garlic together till the onions are golden brown.
2. When it is done, keep that aside and roast red chilli powder, coriander powder, garam masala, pepper, methi seeds and ajwain together for 4-5 mins on med-low heat.
3. Grind the above two things together. Then saute remaining onions till they are golden brown.
4. Then add the ground masala and fry for a few minutes. 
5. Now add tomatoes, tamarind, salt and 1/2 cup of water.
6. Now add the fish pieces and cook for 7-10 mins turning the fish pieces over once.
7. Garnish it with cilantro and serve with hot dill rice or roti.

Variations: 
I couldn't think of any variation but you can reduce the sourness by using whole cream instead of yogurt.


Conclusion:
I made this without anything in mind. I was not sure how this would turn but it turned out pretty yummy. It had a distinct hot n' sour taste.

Pecan & Macademia-crusted Salmon with Dill Sauce

My love towards seafood is increasing day-by-day. I was bored with the same old coconut curry recipe with Pomfret, so I decided to try something with Salmon.
When we were on our delayed honeymoon (as we went after 4months of marriage) to Hawaii, we visited this 'Highly-Recommended' restaurant called Mama's Fish House. It is very famous for its ambiance and awesome seafood. The menu changes everyday. The day we went for lunch, they were serving Macademia crusted Salmon stuffed with crab and shrimp. Yes, I know you all must be drooling as you read this. Trust me, it was worth every penny we spent. That was the best Seafood I have ever tried. I still drool as I dream about it, so I had to atleast try the easy part of it, nut-crusted Salmon without the stuffing.

Ingredients: 
Marinade:
Salmon Fillet - 1LB
Lime Juice - 2Tbspn
Salt

Outer Coating:
Pecans - 1/2 cup
Macademia nuts - 1/2 cup
Bread Crumbs - 1/2 cup
Red Chilli Powder - 1/2 tspn (I used Cajun Seasoning instead)
Egg White - 1
Olive Oil
Salt

Sauce:
Fresh Dill, Finely chopped - 2 tbspn
Yogurt - 1 cup
Sour Cream/Mayonnaise - 2tbspn
Ground Black Pepper - 1/2 tspn
Lime Juice - 2tbspn
Salt

Procedure: 

1. Marinate the Salmon with the marinade and keep it aside.
2. Now blend together pecan, macademia nuts, bread crumbs, red chilli powder and salt and make a coarse powder.
3. Whisk the egg whites till it is a little frothy and then dip the salmon in it and then coat it with the coarse nuts powder. Try pressing the powder on the salmon. 
4. Heat a skillet on medium heat and put some oil on it.
5. Now put the salmon on the skillet and cook it till the crust is golden brown but make sure the fish is cooked from inside too (Fish is cooked when it flakes when a fork is inserted in it). Cook approximately for 7minutes on each sides.
6. Sauce: Mix all ingredients for the sauce.
7. Pour the sauce over the fish and serve it with rice.\

Variations:
Any type of nuts can be used for this recipe. Also, this dill sauce can be used with a variety of fish dishes.


Conclusion:

We remembered our meal at Mama's Fish House as we were enjoying the Pecan and Macademia Nut-Crusted Salmon... Yummm!

Amma's Pomfret Fry/Fish Fry

When I was a vegetarian, I always thought there is only one type of edible fish i.e. Prawns (Which is not even a fish)! In India one has to go to a Fish Market to buy fish and it is not found in Supermarkets. So my ignorance was reasonable.
As I started eating seafood (after coming to US of A), I came to know a variety of fishes exist in the market. Also, I married a Konkani guy whose staple diet is 'Seafood' - especially Fish Curry and Fish Fry with Rice. So I decided to make fish fry and fish curry to impress my in-laws as I was new to Konkani community and it was a challenge to make what they eat on a daily basis. Fortunately, it is very simple to cook Konkani food.
The recipe belongs to my mother-in-law who is known for her Famous Fish Fry!


Ingredients: 
Pomfret (or any kind of fish available) - 2 (Cut into pieces) or 6-8 fillets
Red Chilli Powder - 2 tspn
Turmeric/Haldi - 1/4 tspn
Ginger Paste - 1tspn
Lime Juice - 1/2 tspn
Coriander/Dhaniya Powder - 1 tspn
Salt
Rawa/Suji - 2tbspn or as required
Oil - for shallow fry

Method of Preparation: 

1. Clean the pieces of Pomfret or fillets and add all the ingredients except Suji and Oil to it and keep it aside for an hour or two.
2. Now heat a pan and put a tbspn oil and spread it on the pan.
3. Now coat all sides of the fish pieces with rawa/suji and put it on the pan and shallow fry it on med-high heat adding little oil as required.
4. Make sure all the sides are well-cooked i.e. the fish flakes when a fork in inserted in it (5-7 minutes)
5. Serve the fish with Fish Curry and rice or Daal and rice. It is also served as an appetizer.

Variations: 
You can bake this fish (Healthier option) in oven on 350 F for 15-20mins.
This fish fry can be made with Green Masala as well. I will be posting it very soon.


Conclusion:
This has inspired me to try cooking more Konkani food and hence my in-laws are impressed. I must say 'The way to in-laws' heart is through your hubby's stomach!'

Pomfret Chettinad (Baked)

I came to US of A and tried Shrimp for the first time in my life, rather that was the first seafood item I ever tried! I Loved It! That was when I converted to Seafood Lover (and non-vegetarian).

My husband being a Konkani loves seafood and he was super happy that I liked Shrimp. He still remembers that day when I hogged on the batter fried shrimp at the Pier at New Port Beach, CA. He still repents for that time as he has a competition in seafood eating. :)

Ingredients:
Whole Pomfret - 2
Coriander Powder - 1.5 tbspn
Cumin Powder - 1 tspn
Red Chilli Powder - 1 tspn
Garam Masala - 1 tspn
Ajwain - 3/4 tspn
Green Chillies - 2
Shredded Coconut - 3 tbspn
cilantro - 3 strands
Ginger-Garlic Paste - 3/4 tbspn
Curry Leaves - 10-12 leaves
Salt

Method of Preparation:

1. Wash and clean the pomfrets
2. Make horizontal slits in the pomfret so that it holds the marinade inside it while baking
3. Place the pomfrets on two different aluminium foil sheets (big enough to wrap a pomfret)
4. Now grind all the ingredients other than the curry leaves and pomfret and make a paste
5. Now add the curry leaves to the paste and rub the paste on the Pomfrets on both sides making sure the paste is inside the slits
6. Wrap them in the foil and keep them aside for 2 hours or so
7. Pre-heat the oven on 350F for 10 minutes then place the Pomfrets inside
8. Let it bake for 40 minutes or till the fish flakes when a fork is inserted inside.
9. Now relish the beautiful looking Pomfret with Rice and Sol Kadhi

Variation:This can be broiled as well. Instead of placing it in oven, put the fish in the broiler but for lesser time i.e. 30 minutes or so. Make sure you turn it after 15minutes.

Conclusion:
The look and taste of the Pomfret Chettinadu was awesome! My Husband rated the fish 10/10.