I adore seafood, as you might already be noticing on the blog and on my Instagram feed. Quite a few seafood dishes popping every other day! I seem to have inherited this love from both my parents. Growing up, unlike may north indian homes, fish and prawns formed an integral part of our meals.Right from purchasing the freshest catch to patiently cooking the bought, mom and dad made sure that through growing years, our taste buds acquired an afffinty for food from the sea . Even though fresh water fish is still more popular with my family members and going by the rules, it is not food from the “sea” but you know what I mean.
Continuing my desire to develop new ways of consuming fish,I am always on a look out for ideas.Talking about ideas, I have been eating this quick salmon bowl for lunch quite a lot these days. It is quick, healthy and does not leave you with that “heavy” feeling kind of meal. I could go for a jog after this, no kidding!
I have talked about Indo chinese flavors at length in so many of my previous post. Here,here and here. These two strong asian cuisines marry again and again inside my wok, always leaving me amazed at the robust flavor of the resulting dishes. We simply adore the flavors in our home, though strict foodies(without being at fault) will dismiss it away categorizing it as unauthentic.
When you are a foodie, you draw inspiration from anywhere and everywhere. When I visited my local asian store a couple of weeks back, I was drawn towards the teriyaki salmon bowls on display at their asian section. Tad overpriced at first look but then I notched forward and spotted big chunks of orange salmon glazed in a beautiful dark amber colored sauce, spliced with chilies and colorful , glossy vegetables on the side.The meal was indeed mouth watering and made complete sense. Immediately, the idea of playing with indo chinese crossed my mind. Grabbing my grocery bags in both hands, I yearned to get into my kitchen and stir up something. This recipe came up on a whim.I did not even intend to post it but the colors looked so gorgeous once I plated that I took out the camera. It could be a great dinner option too. Just double the recipe for two people and if you have the time and inclination, stir up some vegetable fried rice. The aromatic indian spices, dashes of salty soy sauce & vinegar complement the rich fatty salmon in an excellent way along with the quick sweet tangy pickled vegetables which add that much-needed freshness in contrast to strong savory seasonings.
- For the Salmon
- 1 no 6oz to 8 oz salmon fillet
- 1.5 teaspoon dark soy
- 1 fat garlic, minced
- 1-2 teaspoon white vinegar (adjust to taste)
- 1 tsp toasted sesame oil (this is a strong-tasting oil, substitute with untoasted sesame oil or any neutral oil)
- 2 tablespoons canola oil
- 1 shallot, finely chopped
- 1 fat garlic, finely chopped
- 1 small Thai green chili, minced (adjust to taste)
- 1 tablespoon finely chopped fresh ginger
- 1/4 teaspoon coriander powder
- Red chilli flakes to taste
- 1.5 tablespoon Maggi chilli tomato sauce (or use 1 tablespoon tomato ketchup mixed with cayenne)
- 1/4 teaspoon garam masala
- 1/4 teaspoon honey (or to taste)
- salt to taste
- fresh cilantro
- Notes –
- Add any kind of vegetables, scallions, bok choy etc to this recipe while cooking.
- You could add dashes of Sriracha or hot sauce for additional heat.
- For the Pickled Vegetables
- 3 tablespoon white vinegar
- 1 teaspoon sugar
- 1 Thai green chilli, minced
- salt to taste
- 2-3 radish, julienned
- 1 small persian cucumber, julienned
- For Serving
- 1/3 cup leftover steamed jasmine or plain rice (optional)