Bollywood Pan Seared Salmon with Boiled Rice

Posted by chutneyguru on July 29, 2011

Marinate and refrigerate two pieces of Wild Alaskan Salmon Filet, 1 – 2 inches thick (5 Oz – 6 Oz each) for half hour with a freshly prepared mixture of ½ table spoons of low fat yoghurt (Dahi), ½ teaspoon of Diamond Crystal Salt, ¼ teaspoon of granulated garlic powder and ¼ teaspoon of chopped dry basil leaves. Pan-sear both pieces of Salmon using one table spoon of Extra-Virgin Olive Oil at medium to high heat for approximately two minutes on each side or till the sides become crispy and the middle is fully cooked. Serve on a bed of boiled white “Basmati” rice (or brown rice) topped with 1 – 2 teaspoons of JOHAR’s Original Bollywood Chutneys (TM) “Hot Cilantro”.

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