Pan Fried Salmon

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

Have you ever had pan fried Salmon? It tastes amazing! You can serve it with garlic fried asparagus or green salad. Light up a candle and you got yourself a nice restaurant style meal at home.

Debarshi and I regularly eat Salmon. It makes a nice weeknight dinner option. You can prepare it within minutes and serve it hot. If you love Salmon, then you will be surprised to know the innumerous health benefits of this fish. Salmon is very rich in Omega 3 fatty acids which are useful in protecting heart diseases. Salmon is also rich in iron, zinc, vitamins, protein and minerals.

Buying Salmon

You can purchase Salmon in the form of steaks or fillets. You can get it fresh, frozen, canned or smoked. Personally I am big on buying organic fresh Salmon. Even if you are a novice (like me) at buying fish, you can always tell by smelling if the fish is fresh or not. 

Storing Salmon

Try to consume the fish within a few days. Plan the quantity and cook accordingly. If you feel that you wont be able to finish it, freeze it as soon as you can. I always freeze raw Salmon in small portions. That gives me the flexibility to thaw and cook a small quantity whenever I want. Remember, you should never freeze a fish that has been thawed before.

How to cook perfect Salmon every time

First comes the flavor, make sure to season your Salmon properly. Make a rub and apply it generously on both the sides. A well balanced seasoning can turn even the blandest dishes into mouth watering meals. Ignore it and you can turn a delicious pan fried Salmon into a tasteless dish which you will never feel like cooking again.

Good non stick pan does the trick

This is very important. The fish can still stick on the bottom of the pan even after you do all the steps (pat it dry, use the correct amount of oil to fry, perfect temperature). A good non stick pan ensures that nothing sticks on it making the fish crisp. It also helps with the cleaning. Preheat the oil and only then place the Salmon on the pan. Ensure that the temperature is not too high because it will over cook the fish. Lower the heat right before adding the fish into the pan.

Safety first

Be very careful while adding the fish in the pan. There will be hot oil so lower the fish on the pan and place it away from you gently and slowly. Do not drop the fish from a height because it will lead to dangerous splashes.

Finally, Dinner!

Pan frying is not tough. All you go to do is follow the directions properly and make sure not to do anything in haste. When prepared properly, you will get a nice crispy skin and flaky fish.

Bon Appetit!

Ingredients:

• Salmon Fillets – 2 center-cut, about 1-inch-thick, skin on or off
• Tandoori Chicken Masala - 3 tablespoons
• Garlic Powder - 1 teaspoon
• Ginger Powder - 1 teaspoon
• Salt - (to taste) about ½ teaspoon
• Black Pepper Powder - 1 teaspoon
• Turmeric Powder - ½ teaspoon
• Olive Oil – 2-3 tablespoons + ½ cup
• Green chilies – 2, slit in halves
• Garlic – 2 cloves, sliced

Let’s do some preparations first:

• Rinse the Salmon in running water to remove any loose scales and then gently pat them dry using a paper towel. Remove all excess water prior to adding the rub.
• Prepare the rub. Mix together the Tandoori Chicken Masala, Garlic and Ginger Powder, Salt, Black Pepper Powder, Turmeric Powder and Olive Oil (2-3 tablespoons). 
• Rub the spice mixture on both sides of the Salmon fillets.

Directions to pan fry:

• Heat a large nonstick skillet with Olive oil (½ cup) over medium-low heat. 
• Wait for about a minute then turn down the heat to low and place the salmon, skin-side up in the pan. 
• Sprinkle the sliced Garlic and Green Chili on it. 
• Cook until golden brown on 1 side, about 4 minutes. 
• Turn the fish over with a spatula. Cover and cook until it feels firm to the touch and the skin is crisp, about 3-4 minutes more. 
• Transfer to a plate and serve with Garlic fried Asparagus and Egg Salad.

Recommended Reading:

• Egg Salad
• Romaine Salad with Basil and Nuts
• Cream of Asparagus Soup
• Tandoori Masala
• Firecracker Meatballs with Roasted Green Beans and Rice

More recipes with Salmon:

• Grilled Salmon with Shrimp and Peppers
• Doi Mach (Bengali Recipe: Succulent Fried Fish in Yogurt Gravy)

Mushroom Salad with Fried Eggs

Photo Courtesy: Dr. Debarshi Chatterji

Happy Monday! How was your weekend? 

Debarshi and I started our weekend with our regular grocery shopping. Normally I love doing this on my own, however, since nowadays we shop from Costco, buying grocery has become a two person’s job. Don’t get me wrong, I love Costco, only problem is, we have to buy everything in bulk which makes hauling everything home alone a bit difficult for me. This time we got a box of butter lettuce and white mushrooms and although we were really excited to buy it, we knew that it will be a lot to consume between the two of us. So, I started looking for different recipes which can help me use all the lettuce and mushrooms. I came upon this simple and easy way to prepare salad and let me tell you, a fried egg makes all the difference in the flavor. This is not a fancy recipe but the flavor combination is simply wonderful. This is perfect for lunch or as a side salad. The sautéed mushrooms bring a ton of flavor and the tomatoes and onion on the bed of butter lettuce make everything so bright. This is one of the easiest and delicious salads I have ever made. Try it!

If you love fried eggs and mushrooms, then this is the perfect recipe for you. Trust me when I say that you don’t have to go for regular boring salads everyday. Mix and match the different ingredients or assign a different salad recipe for different days and prepare in small quantities. Try to go for different combination of flavors so that you don’t feel like ‘Why am I eating the same salad everyday!’.

Ingredients (serves 2):

• Butter – sweet cream unsalted, 1 ½ tablespoons (for the mushrooms) + 2 tablespoons (for frying the eggs)
• White Mushrooms - 4 big, washed and cut in cubes
• Salt – to taste (about ½ teaspoon)
• Black Pepper – freshly ground, to taste (about ½ teaspoon)
• Onion - 1 tablespoon, finely chopped 
• Butter Lettuce Leaves – 6, washed 
• Eggs – 2, large 
• Tomato – 1 tablespoon, chopped

Directions:

• Heat a non stick pan over medium heat.
• Add the Butter (1 ½ tablespoons) in it.
• As soon as the butter melts, add the Mushrooms and season with Salt and Pepper.
• Cook until the mushrooms are lightly browned, about 4 minutes.
• On another burner, heat a small non stick pan over medium high heat.
• Add a tablespoon of Butter on it.
• When the butter starts melting, crack an Egg into the pan. Season with Salt and Pepper and cook until the whites are set, about 3 minutes. 
• Turn off the heat. If you peek underneath, the egg should be crispy and golden brown.
• Repeat the steps for the second egg.
• Now arrange the Butter lettuce leaves on salad plates. Form a bowl like shape with them. 
• Sprinkle the Tomato and Onion on them and season lightly (if desired).
• Top each with half of the fried Mushrooms.
• Top each salad with a fried egg and serve immediately.

Recommended Reading:

• Romaine Salad with Basil and Nuts
• Salad - Roasted Asparagus with Feta Cheese
• Indian Salad
• Egg Salad

Recommended Reading (Keto recipes):

• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Avocado Smoothie
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Avocado Strawberry Smoothie
• Keto Pizza with grilled Chicken and Shrimp
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Keto Garlic Naan

Grilled Lamb Kababs

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

For this week I have a quick and delectable recipe for you – Grilled Lamb Kababs. Now this dish tastes best if you can marinate the Lamb overnight so do try to plan ahead. The Kababs go very well with a cool salad so please check my recipe for Romaine Salad with Basil and Nuts on the blog.

For this recipe I thought it will be good to include some tips on cooking, storing and handling the raw meat so do check the Handling Raw Meat with Safety article for all the important information.

If you are looking for a reason not to be a vegetarian, this recipe is perfect for you. So heat up the grill and be ready to enjoy a lip-smacking dinner.

Ingredients:

• Lamb - 1 pound, cut into 1 inch cubes
• Tandoori Masala - 2 teaspoon
• Onion Powder - 1 teaspoon
• Garlic Powder - 1 teaspoon
• Ginger Powder - 1 teaspoon
• Red Chili Powder - 1 teaspoon
• Salt - (to taste) about ½ teaspoon
• Black Pepper Powder - 1 teaspoon
• Turmeric Powder - ½ teaspoon
• Olive oil – 3-4 tablespoon
• Kewra water – 1 tablespoon
• Vinegar/ Yogurt – 5 tablespoons
• Papaya – half pureed
• Mace – ½ teaspoon

Let’s do a little prep:

• In a small bowl mix all the spices (Tandoori Masala, Onion Powder, Garlic Powder, Ginger Powder, Red Chili Powder, Salt, Black Pepper Powder, Mace and Turmeric Powder) with the Olive Oil, Kewra water, Vinegar and Papaya puree.
• Coat this marinade all over the Lamb pieces. Use all of the marinade as a lot of it drips while grilling. 
• Cover and refrigerate for at least 4 hours and up to 24 hours.

Directions for Grilling the Lamb Kababs:

• Make sure to use a clean grill and keep an oven safe dish lined with an aluminum foil nearby to transfer the grilled Lamb Kababs.
• Preheat the Grill on medium heat. 
• Oil the grates with a cooking spray (oil it well to prevent any sticking).
• Thread the Lamb Kababs on the skewers, leaving a small space between each item. Discard the marinade.
• Cook for about 20 minutes (for medium well) and keep turning the sides after every 5- 7 minutes. This allows for an even cooking.
• Serve it with a side of cool salad and a lemon wedge

Tips:

• You can use Ginger, Garlic and Onion paste instead of powders but they will add more moisture to the Kababs so you may want to brush the Kababs with the marinade once while you are grilling.

Recommended Reading:

• Romaine Salad with Basil and Nuts
• Handling Raw Meat with Safety
• Picnic at Smithville Lake, Missouri
• Salad - Roasted Asparagus with Feta Cheese
• Indian Salad
• Palak Paneer (Fresh Cheese in Spinach gravy)
• Avocado Strawberry Smoothie
• Guacamole with Goat Cheese and Bacon
• Keto Pizza with grilled Chicken and Shrimp
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Egg Drop Soup
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Cream of Asparagus Soup
• Egg Salad (not to be afraid of when you are on Keto diet)
• Mushroom Salad with Fried Eggs
• Easy Homemade Naan
• Tandoori Masala
• Goat Dhansak (Mutton with Red Lentils)
• Grilled Tandoori Shrimp
• Murgh Malai Tikka (Grilled Creamy Tender Chicken)
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)

Romaine Salad with Basil and Nuts

Salad! Let me turn the page and find something else! I used to feel this way too. My mom always serves the dinner with a side of salad and I always used to have some excuse for not eating it. In fact I started eating salad only a couple of years back while dieting to lose weight. We don't have these amazing salad dressing options in India so eating salad of the same taste gets boring after a while. But it's true that a bowl of salad everyday is the secret to a healthy life.

I love eating and trying new recipes. I feel it's always good to include a healthy and simple side in my meal. I pick up pre washed leafs and low calorie dressings. I change the salad ingredients for different textures, colors, and flavors. Sometimes I add Fruits, Nuts or Proteins. Other times I change the taste of the salad just by adding a different Herb or Dressing.

When we are hungry we just feel like eating whatever is in front of us. If we start our meal with a salad it can satisfy up to 60% of our hunger, leaving little room for other food. It also fulfills the water and fiber requirements of the body. Salads are cool, crunchy, and fun to eat. I read this somewhere that the more colors you include in your meals the more nutritious it becomes. A combination of green, red and yellow looks appealing to the eyes and contains more nutrients than eating a bowl of lettuce. I never add cheese or mayo in my salad. There are loads of low calorie dressings in the market, which are healthier options.

So, let's dig in!!

Ingredients: Serves 2

• Romaine lettuce - ½ package (10 ounces) 
• Cherry or Grape Tomatoes - ½ cup, (cut in halves)
• Bell Pepper - 1/8th of medium sized each of Green, Red and Yellow, thinly sliced
• Cucumber - ½ cup, thinly sliced
• Thousand Island Dressing - 1/8 cup 
• Dried Basil - 1 teaspoon
• Black Pepper - (freshly ground and as per taste)
• Mixed Nuts and Raisins - ½ cup 

Directions:

• Mix salad greens and vegetables in a large bowl.
• Add the Nuts and Raisins.
• Sprinkle Black Pepper and Basil over salad.
• Drizzle the dressing just before serving.

Tip:

• I usually get 2-3 types of dressings and use them in rotation. Also, I add the dressing in my salad plate not in the whole bowl. This helps me to re-use the leftover salad. I put it in an airtight zip lock bag and eat it the next day for lunch. Or add it to a sandwich. 

Salad with nuts, Baked Salmon and Chicken soup.

Debarshi prepared the Salmon and soup. He came home from office and said that he wanted to cook our dinner. I just love these tasty surprises.

Recommended Reading:

• Grilled Lamb Kababs
• Picnic at Smithville Lake, Missouri
• Egg Salad (not to be afraid of when you are on Keto diet)
• Mushroom Salad with Fried Eggs
• Pan Fried Salmon
• Dr. D’s Smoked Ribs
• Perfect Grilled Steak