Tandoori Salmon

Imported salmon is one of those flavorful fish celebrated for its health benefits. It’s an excellent source of omega-3 fatty acids, which support heart health and reduce inflammation. Rich in protein, vitamins (especially B12 and D), and essential minerals, salmon is beneficial for muscle repair, cognitive function, and overall well-being. Regular consumption may enhance mood, promote eye health, and aid in weight management (ASAM PEDAS IKAN BAWAL).

 

While salmon used to be pricey, you can now find it at Econsave, near Nava’s Zen, for around RM14 to RM16 per piece, depending on the size.(SOUTH INDIAN STYLE FISH CURRIES). I have two easy recipes for you, and I believe you probably have most, if not all, the ingredients in your pantry and fridge. The best part? Both are pan-grilled on the stove or in a flat pan.

Spiced Salmon

Ingredients

500g salmon, cut into medium pieces

2 sprigs curry leaves, shredded

1 tsp plain chili powder

Salt to taste

2-3 tbsp oil

Method

Mix or rub the salmon with all the ingredients except the oil.

Marinate for at least 4 hours.

Drizzle oil in a heated portable grill.

Place the salmon inside and grill on both sides until cooked through.

Serve with salad leaves and lemon wedges.

Tandoori Salmon

Ingredients

For the Fish

1 piece (about 350g) salmon, rinsed and patted dry

1/2 tsp ginger paste

1/2 tsp garlic paste

1 tsp curry powder

1/2 tsp coriander powder

A pinch of garam masala

1/2 tsp turmeric powder

1 tbsp mustard oil

A bit of lime juice

For the Mint Chutney

2 tbsp yogurt

1 handful of mint leaves

Salt to taste

Lime juice (if needed)

Blend these ingredients together.

Method

Season the salmon with all the fish ingredients, except the oil. Set aside for at least 30 minutes.

Heat oil in a pan and place the salmon in.

Grill on both sides until you achieve a nice char on the outside and the meat is soft inside.

For the mint chutney, blend the yogurt, mint leaves, salt, and lime juice together.

Serve the salmon alongside the mint chutney.

Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years in Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul.