Theginger-garlic pastethat gives this salmon a caramelized coating was directly inspired by Chai Pani chef Meherwan Irani, who uses the South Asian staple as the batter for his crispy masala fish. You can also use it as a marinade for chicken or a base rub for braised meats or add a spoonful to a mirepoix.
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What you’ll need
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Large Nonstick Skillet
$50 At Amazon
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Mini Tongs
$20 At Williams-Sonoma
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Microplane Grater
$16 At Amazon
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Citrus Juicer
$15 At Amazon
Ingredients
4 servings
Step 1
一起搅拌姜、大蒜、智利powder, coriander, cumin, 2 Tbsp. lime juice, 1 Tbsp. oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste. Add salmon to bowl and toss until evenly coated. Let salmon sit at room temperature 15 minutes to marinate.
Step 2
Meanwhile, mix red onion, chiles, pineapple, ½ cup cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with salt. Set pineapple-chile salsa aside.
Step 3
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn over and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over.
Step 4
Serve salmon with pineapple salsa, cilantro, tortillas, and more lime wedges to build tacos.
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Reviews (0)
Back to TopI made it as directed except that I seeded the Serrano Chile. I don't think it needs extra lime wedges or cilantro. Next time I will include diced cucumber in the salsa.
Gail
San Francisco Bay, CA
11/9/2022
