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Cooking With Lounge | Haldi Salmon

Cooking With Lounge | Haldi Salmon
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First Published: Sun, Jul 24 2011. 07 04 PM IST
Updated: Sun, Jul 24 2011. 07 04 PM IST
Haldi-chilli marinated salmon with creamy ‘upma’ and grilled asparagus
Serves 4
1 tbsp besan (gram flour)
1/2 tsp salt
1 lemon
1and 1/2 tsp turmeric
2 tsp yellow chilli powder
4 salmon steaks (150g each)
3 tbsp dill (soya) leaves
For ‘upma’
1 onion, large
4 garlic cloves
100g button mushrooms
Black pepper powder to taste
100g semolina
300ml milk
50g mozzarella, grated
20 stalks asparagus
Salt to taste
200ml canola oil
Dry-roast the besan until light brown. It takes just a minute. Marinate the salmon with some salt, lemon juice, turmeric and chilli powder. Sprinkle chopped soya leaves and roasted gram flour. Rub the mixture into the salmon and keep aside. To make upma, finely chop the onion, garlic and mushrooms and sauté them. Don’t brown them completely, only till they turn slightly transparent. Add semolina and sauté until golden. Now, pour milk and cook until it becomes a homogenous mixture. Sprinkle salt and pepper. Add a little more water to keep the mixture slightly moist.
For asparagus, boil water with salt. Peel the asparagus stalks from the ends and blanch in the boiling water for 10 seconds. Keep them crunchy, don’t overcook. Quickly take out and put in ice-cold water. Cool and drain.
Put a pan on flame and add oil. Sear fish on high flame and then on slow heat, gently cook until the fish is medium done. Separately sauté asparagus; sprinkle with salt and pepper and toss. Heat creamy upma on the plate and sprinkle some cheese over it. Place the fish on top with the asparagus on side. Serve hot.
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First Published: Sun, Jul 24 2011. 07 04 PM IST