Salmoner Jhaal

When we first arrived in the US we were not aware of local Asian or Bangladeshi stores. So we used to buy local fish and either bake or fry them. However, soon the Bong in us won over and we switched to jhol and jhaals with local produce like Salmon.

This fusion works remarkably well when you know how to blend it with Indian spices. Since Salmon has a strong taste it doesn’t work with milder recipes. So when I initially tried potato-cauliflower based curry with Salmon, it was a flop. In contrast mustard works very well with salmon and it’s pungent taste mellows down that of Salmon.

Ingredients

1. 4 pieces salmon
2. 1 ripe tomato
3. 1 tbsp. mustard paste ( I used yellow mustard )
4. 2 tssp. turmeric powder
5. 1 tsp. chili powder
6. 1 tsp. kalonji seeds ( Nigella )
7. 2, 3 whole green chilies slit lengthwise
8. 1 tsp. sugar
9. Salt
10. Mustard oil
11. Few coriander leaves

Procedure

Take salmon pieces and marinate with little salt and turmeric powder for 15 minutes. Heat oil in a wok and shallow fry the fish pieces till all their sides turn golden yellow. Remove with a slotted spoon and keep aside.

You can use the same oil for gravy or if you find it too less you can add little more to it. Temper oil with kalonji seeds and green chilies. When they stop sputtering add tomato to it. Fry tomato on medium heat till mushy.

In a small bowl mix mustard paste with turmeric and chili powder. When tomato is done add this spice paste to it and sauté on low heat till oil oozes out.

Add a cup of water to it and season with salt and sugar. Stir it well and let it come to a boil. Gently slide the fried fishes in the boiling gravy. You will see the gravy stops boiling after you have added the fried fishes. Wait for another boil to come. Turn off the heat and garnish with coriander leaves.

Serve with plain rice.

Baked Salmon Steak with Asparagus

Just has people in my homeland is crazy about Hilsa, folks in US North West is absolutely crazy about Salmon. They go to great length to protect them. Like let cars skid around crazily in Winter snow, but still avoid spraying salt and other anti-skid material on the road, so that they don’t land in the streams and hurt these fishes.

When the first copper river salmon arrives in Seattle it gets a red carpet welcome and the flight captain carries it out to the waiting arms of the best Seattle chefs.

No wonder that it has turned into one of our favorite food. Salmon is best cooked without too many spices and eaten without condiments so that it’s true flavor is appreciated.

Ingredients

1. 1lb salmon cut into steaks
2. 10-12 steams of asparagus  
3. 2 tbsp. lemon juice
4. 1 tsp. grated ginger
5. 1/4 tsp. clove powder
6. 1/2 tsp. cinnamon powder
7. 1/2 tsp. black pepper powder
8. 2 tsp. butter
9. Salt to taste

Procedure

Wash the asparagus and trim off the hard part of the stem. Apply salt and black pepper powder to it and let it rest.

Clean the steak and pat it dry. In a bowl mix all the ingredients with butter and slather it on both sides of the fish steak. Keep it marinated for 30 minutes.

Preheat the oven at 350F. Now place the marinated steak and the asparagus  on separate baking dishes and bake it for 15  minutes.

Check whether the steak is fully cooked or not.The flesh should no longer stay clear and turn whitish pink by this time. If you touch it with a fork it must look flaky. Asparagus will become crunchy after 15 minutes. If you want them soft take them out after 10 minutes.

Arrange them on a serving plate and enjoy.