Amritsari Tawa Salmon – Recipes For Salmon
Golden fried poori, chana pindi and onion rings
  • 3 pcs Norwegian Salmon fillet
  • 120gms with skin, cut into cubes
  • ½ tsp Ginger garlic paste
  • ¼ tsp Carom Seeds (Ajwain)
  • ¾ tsp Red chili powder
  • ½ tsp asuri methi (dried fenugreek), crushed
  • ¾ tsp Garam masala Dry mango (Amchr)
  • ¼ tsp powder
  • ¼ tsp Turmeric powder
  • 1 tsp Lemon juice
  • ½ tsp Besan
  • 1tbsp Mustard oil
  • 100 g Boiled channa 100 g
  • 1 tsp Ginger garlic paste
  • ½ tsp Coriander powder
  • ½ tsp Garam masala powder
  • ½ tsp Amchur powder
  • 1 tsp Vegetable oil
  • to taste Black salt
  • 1 tbsp Lemon juice
  • a few Onion rings
  • to taste Coarse salt
  1. METHOD AND PRESENTATION Mix all the dry spices, besan, mustard oil and lemon juice and make a marinade. Rub the marinade on the salmon and keep aside for an hour.
  2. In a pan heat oil and fry the ginger garlic paste. When the raw smell of the ginger garlic disappears add all the spice powders. Fry the spice powders for a minute. Add the boiled chickpeas and mix it well with the masala. Add black salt and check for seasoning. Let the chana cook for 5–7 minutes in the masala on a low flame. Add lemon juice to the chana and mix it well. Thinly slice and fry the onion rings.
  3. Heat a non-stick pan, brush very little vegetable oil. Cook the salmon skin down first for 3 minutes and turn around and cook for another 2 minutes on medium heat. It should feel firm to touch but not hard, try not to overcook the salmon and retain the moisture. This will make the fish very soft and juicy.
  4. Present it on a bed of chana pindi, topped with fried onion rings, garnished with mint (green chilies and lime is optional if you want). Serve it with some golden fried hot poories.