Salmon - pan seared with masala / spices

This dish can also be grilled or baked if making in larger quantity. I however prefer using pan since it is takes less time to prepare the dish. The masala is influenced by the goan cuisine since seafood at home is always made the goan it is belgaum food is influenced by north karnataka/maharastrian& goan cuisines.
I prepare the traditional goan fish fry with mackeral (bangda), kingfish (surmai) or tilapia. But since I had Salmon, prepared it this way.

2 Salmon fillets (about 3 inches)
1 tbsp onion, minced
1 tsp red chilli powder
1 tsp coriander powder
2 tsp vinegar (can be substituted with lemon juice/ tamarind or kokum pulp)
1/2 tsp cumin powder
1/4 tsp turmeric
3 stems of cilantro
2 tsp oil
salt to taste

Preparation Method:
1.Take a bowl of water with 2 tsp of salt and soak the salmon fillets and keep aside.
2. In another bowl, mix all the above ingredients except oil to prepare the spice mix / seasoning
3. Wash the fillets and slightly press to remove any excess water.
4. Apply the spice mix to the fillets, poke the fillet at few places using tip of the knife so that the mixture goes in it. Leave it to marinate for 5 - 10 minutes.

5. On a medium heat, add 1 tsp of oil into a non-stick pan.
6. Place the fillets in the pan and let it cook for 3 - 4 minutes. Then turn over, add remaining 1 tsp of oil at the sides of the fillets and let it cook for 3 - 4 minutes.
7. Once done, remove the fillets into a serving plate and garnish with sliced onion & cilantro. Squeeze lemon if needed.

8. Have it as is, as a side or with rice / bread / naan.

Preparation Time: 20 mins
Serves: 2

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