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Masala-Rubbed Blackened Salmon
A mixture of garam masala, curry powder and paprika seasons salmon fillets before they’re seared until deeply browned in a hot skillet. This recipe calls for skin-on fillets, but skinless works, too—just make sure to start them skinned side down in the pan. Try to purchase fillets of equal thickness so they cook through at the same rate. A cooling yogurt-mint sauce is the perfect accompaniment to the salmon.
tablespoon sweet paprika
teaspoons garam masala, divided
01In a small bowl, stir together the paprika, 2 teaspoons of garam masala, 2 teaspoons of curry powder, 2 teaspoons salt and 1 teaspoon pepper. Sprinkle evenly over the all sides of the fillets, rubbing it in.
The best thing about this dish was the yogurt sauce, which enhanced the Chicken Biryani I made the next day (though we didn't love that recipe either). There's nothing wrong with this per se, it's just that salmon (or in our case, steelhead) is so good on its own that it's hard to justify the extra fuss and mess of this versus simply salt-and-peppering the fish and grilling it-- and I *love* blackened fish.
Really enjoyed the salmon but next time I will halve the amount of salt in the rub.