Blackened Indian Salmon

Recipe by Pangaea
READY IN: 50mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 1. Cook Edamame as per package instructions (not required for Chickpeas).
  • 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
  • 3. Mix together all spices.
  • 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
  • 5. Coat Salmon with mixture and set aside for 30 minutes.
  • 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
  • 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. Serve with a cooling yogurt-based or citrusy side dish.
Advertisement