Awadhi-style Salmon with Sorrel Sauce

Ingredients

In the original French dish, Saumon à l'oseille, the salmon is cooked with a sauce made from sorrel leaves. However, in this Awadhi adaptation, the salmon is marinated with Awadhi spices and pan-seared, and the sorrel sauce is prepared with a touch of Awadhi garam masala, adding a unique twist to the dish. We alse have the original recipe for Saumon à l'oseille, so you can check it out.

• 4 salmon fillets (about 6 oz/170g each) 4 salmon fillets (about 6 oz/170g each)
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon Awadhi garam masala 1 teaspoon Awadhi garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 1 cup (240ml) fresh sorrel leaves, chopped 1 cup (240ml) fresh sorrel leaves, chopped
• 1/2 cup (120g) plain yogurt 1/2 cup (120g) plain yogurt
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 medium onion, thinly sliced and fried until crispy 1 medium onion, thinly sliced and fried until crispy
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 36g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine ginger paste, garlic paste, Awadhi garam masala, turmeric powder, red chili powder, and salt to make a marinade.
2. 2.
   Rub the marinade onto the salmon fillets, ensuring they are well coated. Let them marinate for at least 30 minutes.
3. 3.
   In a blender, blend the sorrel leaves and yogurt until smooth to make the sorrel sauce.
4. 4.
   Heat ghee in a pan over medium heat. Add the marinated salmon fillets and cook for about 3-4 minutes on each side, or until they are cooked through and golden brown.
5. 5.
   Pour the sorrel sauce over the cooked salmon fillets and simmer for 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Transfer the salmon fillets to a serving platter, garnish with crispy fried onions and fresh cilantro leaves.
7. 7.
   Serve hot with fragrant basmati rice or naan bread.

Treat your ingredients with care...

• Salmon — Choose fresh salmon fillets with firm flesh for the best results.
• Sorrel leaves — If fresh sorrel leaves are not available, you can substitute with spinach leaves for a milder flavor.
• Awadhi garam masala — You can make your own Awadhi garam masala by combining ground cinnamon, cardamom, cloves, and black pepper.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder in the marinade.
• If you prefer a smoother sauce, strain the sorrel sauce before pouring it over the salmon fillets.
• Serve the dish with a side of Awadhi biryani for a complete meal.

Serving advice

Serve the Awadhi-style Salmon with Sorrel Sauce as a main course, accompanied by fragrant basmati rice or naan bread. Garnish with crispy fried onions and fresh cilantro leaves for an added touch of flavor and presentation.

Presentation advice

Arrange the salmon fillets on a platter, drizzle the sorrel sauce over them, and sprinkle with crispy fried onions. Garnish with fresh cilantro leaves for a vibrant and appetizing presentation.