Biryani Salmon
A fusion of Indian flavors and salmon, creating a unique and delicious dish.
Ingredients
- ●4 Salmon filletsFresh and wild-caught
- ●1 cup Biryani riceBasmati or long-grain rice
- ●1 tsp CuminGround
- ●1 tsp CorianderGround
- ●1/2 tsp TurmericGround
- ●1/2 tsp Red chili powderGround
- ●1/2 tsp Garam masalaGround
- ●to taste Salt
- ●2 tbsp Ghee or oilFor cooking
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the salmon fillets with salt, cumin, coriander, turmeric, red chili powder, and garam masala.
- 3
Heat 1 tablespoon of ghee or oil in a skillet over medium-high heat.
- 4
Add the salmon fillets, skin side up, and cook for 2-3 minutes.
- 5
Flip the salmon over and cook for another 2-3 minutes.
- 6
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until cooked through.
- 7
While the salmon is cooking, heat the remaining 1 tablespoon of ghee or oil in a saucepan over medium heat.
- 8
Add the biryani rice and cook, stirring constantly, until lightly toasted.
- 9
Add 2 cups of water to the saucepan and bring to a boil.
- 10
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked.
- 11
To serve, place a salmon fillet on each plate and top with a portion of the biryani rice.
- 12
Garnish with crispy fried onions or chopped cilantro, if desired.