Grilled masala salmon from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (page 46) by Madhur Jaffrey

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Notes about this recipe

  • GaryCooks on March 06, 2024

    This was fine. I made as stated, but doubled the amount of all seasonings except cayenne - left at 1/4 tsp - and used 1 tsp dried parsley since I didn’t have cilantro. I probably wouldn’t make it again - not because it was bad, but, although having a pleasant mustard/lemon-tinged flavor, it didn’t have a distinct flavor of the cumin/coriander seasoning I was hoping for. Maybe it was just subtle under the mustard/lemon predominant flavor. We enjoyed it though. I liked having it under the toaster oven broiler for 4 minutes for the little crispness. After the 4 minutes, I lowered the temp to 350, put the oven on Bake, and baked it for 7 minutes. Came out well done, but moist, probably due to the oil.

  • Stephenn31 on February 28, 2023

    Excellent and easy

  • Avocet on July 24, 2019

    P. 46. I don't bother with skinning the salmon. Parsley can be substituted for cilantro. Excellent and easy.

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