Cooking With Lounge | Haldi Salmon

Cooking With Lounge | Haldi Salmon

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.

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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.