Friday, 5 July 2013

Fragrant Mixed Spices Salmon

This is another one of my salmon recipes.  This time, I tried to mix spices to this pan-fried salmon.  Different from my usual Sweet Fragrant Rosemary SalmonPan-Fried Salmon with Fennel and Coriander Powder or Simple Pan-Fried Salmon with Dried Basil.  As usual, I used Happy Call Pan too.

Ingredients :
- 2 pcs of salmon fillet (marinated)
- 2 tbsp ginger juice (juiced it from the grated ginger)
- some curry leaves
- some finely chopped lemongrass
- a dash of curry powder
- 3 cardamon pods (buah pelaga)
- soy sauce

- butter (enough for pan fry)

Marinate : (to taste)
- 1 tbsp finely chopped lemongrass
- 1 tbsp grated ginger
- a dash of ground cumin (jintan putih)
- salt

Method :
1)  Marinate the fish for at least 1/2 hour. 
2)  Melt butter in a pan.  Saute some lemongrass, curry leaves and cardamon pods until fragrant.
3)  Add salmon fillets and close the lid (I used Happy Call Pan).  Pan fry until both sides are slightly brown.
4)  Sprinkle some curry powder on both sides.
5)  Turn off the heat.  Season with ginger juice and soy sauce on both sides
6)  Serve hot.
The aroma of ginger and lemongrass is really great!

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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