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    You are in: Home / Recipes / Blackened Indian Salmon Recipe
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    Blackened Indian Salmon

    Blackened Indian Salmon. Photo by breezermom

    1/3 Photos of Blackened Indian Salmon

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    Pangaea's Note:

    This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don't want the crust to cover too much surface area.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Cook Edamame as per package instructions (not required for Chickpeas).
    2. 2
      2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
    3. 3
      3. Mix together all spices.
    4. 4
      4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
    5. 5
      5. Coat Salmon with mixture and set aside for 30 minutes.
    6. 6
      6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
    7. 7
      7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle.
    8. 8
      8. Serve with a cooling yogurt-based or citrusy side dish.

    Ratings & Reviews:

    • on March 02, 2011

      55

      This is absolutely delicious! I used frozen edamame, and then tried to dry it out. After a couple of hours, mine was still pretty moist. But I was hungry and went ahead with the recipe. Turned out wonderfully! The coating stuck to the salmon nicely, and was a perfect complement to the salmon. There is no mention of the drying time in the recipe for the edamame, so I wasn't really prepared to wait that long to start cooking our dinner, but it was worth it! Just know that if you use the edamame and plan on drying it...add a few hours! Delicious! Made for PAC Spring 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blackened Indian Salmon

    Serving Size: 1 (189 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 376.0
     
    Calories from Fat 125
    33%
    Total Fat 13.9 g
    21%
    Saturated Fat 2.3 g
    11%
    Cholesterol 104.5 mg
    34%
    Sodium 1926.4 mg
    80%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 3.9 g
    15%
    Sugars 0.5 g
    2%
    Protein 53.2 g
    106%

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