This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Bite-Sized Salmon Tikka

By: Tarama

"Salmon is versatile, highly nutritious, and can be bought fresh or frozen. This 'Indianised' recipe is quick, tasty, and ideal as a short snack or a meal eaten with a salad. Serve with Masala Chai. You can try this recipe with any white fish: cod, haddock, pollock, etc."

Rate/Review | Read Reviews (11)

What to Drink?
	Pinot Noir
	Sidecar
	Cherry Limeade I

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 teaspoons ground red pepper (cayenne)
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 pound wild Pacific salmon fillets, cut into 1-inch cubes
2 teaspoons cornstarch
1/2 cup oil for frying

Directions

Mix together the cayenne, turmeric, and salt in a bowl. Add the salmon to the bowl and toss to coat. Allow to sit 15 minutes.
Heat the oil in a skillet over medium-high heat. While the oil is heating, sprinkle the cornstarch over the salmon and again toss to coat.
Cook the salmon in the heated oil until golden brown, about 1 minute per side.

Footnotes

Cook's Note
Vary the heat and seasoning level according to taste; you can use paprika rather than cayenne for a milder version. I use a full teaspoon of salt.