Salmon can be cooked in so many ways and grilling is one of the methods you can use. Our temps were in the 90’s when I made this dish making fish an ideal dinner for hot weather. Salmon is a healthy alternative to high protein meat such as beef and pork and can have very few calories like this recipe. It’s a complete meal with a fresh avocado/tomato salsa and naan bread on the side.
This recipe is adapted from the Food Network Magazine.
I love garam masala which is a combination of many different spices depending on the cook’s preference. I have used it in a few dishes but decided to make my own and chose the spice mixture from Serious Eats, J. Kenji Lopez-Alt’s recipe. See recipe below…
There are so many versions of this wonderful spice mixture and all I can say is do your research and look at the ingredients if you buy it at the store or be creative and make your own. I feel the more spices the merrier when it comes to garam masala and that is why I chose J. Kenji’s recipe. You will not be disappointed and will find other uses for it.
The many spices of Garam Masala, toasting the seeds and cinnamon and the finished powdered form…
Garam Masala Grilled Salmon with an Avocado, Tomato and Cuke Salsa
- salmon fillets, skin on (center cut or the tail like I used)
- garam masala (rub on to your taste)
- salt and pepper to taste
- vegetable oil to brush on lemon halves, naan bread pieces and your grill
- 3 lemons halved
- naan bread
- 2 large tomatoes peeled, seeded and chopped
- 1/2 English cucumber, chopped
- 1/4 sweet onion, very thinly sliced
- 1/2 tsp. salt and a few twists of fresh black pepper
- 1 tsp. fresh ginger, grated
- 1 avocado, diced
You can combine the cucumber and onion ahead of time but wait to add the rest of the salsa ingredients. This salsa does not keep well and you want to assemble it right before serving.
Preheat your grill to medium high. Lightly brush the grates with oil. Brush oil on the lemon halves and both sides of the naan bread. Rub the flesh side of the salmon with the garam masala and season with salt and pepper.
Grill the salmon flesh side down (if using fillets). With the tail part I did not turn it and let it cook probably around 10 minutes or so. If you are using the center cuts of the salmon you will need to turn. The time will vary on the thickness of the salmon and also the heat of your grill. At the same time grill the lemon halves until nicely charred and the naan bread until toasted.
Add the tomatoes, avocado, ginger, 1/2 tsp. salt and a few twists of fresh black pepper to the cucumber and onions. Squeeze 2 grilled lemon halves over all and gently toss. Garnish the salmon with a grilled lemon half and a couple wedges of naan bread.
Garam Masala – J. Kenji Lopez-Alt:
- 8 green cardamom pods, husks removed
- 2 tbsp. whole coriander seed
- 1 tbsp. whole cumin seed
- 1 tbsp. whole black peppercorns
- 1 tsp. whole cloves
- 1 tsp. fennel seed
- 1 (3-inch) stick of cinnamon
- 1 star anise pod
- 1/2 tsp. ground nutmeg from a whole nutmeg
Combine the first 8 ingredients in a skillet over medium heat. Cook, tossing frequently, until aromatic, about 2 minutes. Cool and transfer to a spice grinder and grind into a fine powder. Add the ground nutmeg and grind again.
This mixture will keep in an airtight container for up to 6 months.
The first two pictures were taken inside…
The rest of the following pictures were taken outside around 6:30 pm.
Linking to Fiesta Friday.