East Meets West Grilled Salmon with Mango Masala
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 2 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 571
- Total Fat
- 31.5 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 94 milligrams
- Sodium
- 394 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 4 grams
- Protein
- 38 grams
- Sugar
- 30 grams
Ingredients
2 tablespoons garam masala
2 tablespoons curry leaves*
1 tablespoon brown mustard seeds
1/2 teaspoon asafoetida*
2 (6-ounce) salmon fillets
1 tablespoon grapeseed oil
Pinch salt
Mango Salsa, recipe follows
Mango Masala
1 large ripe mango, peeled and finely chopped
2 tablespoons mango juice
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced red onion
1 tablespoon fresh lime juice
1/2 teaspoon garam masala
Pinch salt
Directions
Special equipment:
spice grinder or mortar and pestle- Preheat a grill to medium-high.
- First grind the garam masala, curry leaves, mustard seeds, and asafoetida in a spice grinder or with a mortar and pestle.
- Gently rub each salmon fillet with oil and season with the ground spices and salt. Lightly oil the grill and add the salmon fillets, skin side down. Cook for 5 to 6 minutes and then flip and cook the other side for an additional 5 minutes, until salmon is cooked and flakes with gentle pressure from a fork. Serve the salmon fillets with the Mango Masala.
Mango Masala
- To make mango masala: Mix the mango, mango juice, cilantro, red onion, lime juice, garam masala, and salt in a bowl and let sit for 5 minutes.
Cook’s Note
*Can be found at specialty Asian and Indian markets.
