Salmon 4 Ways: Bengali Style Salmon Recipes
If you love salmon fish, then Finland, my current home, is the perfect place for you. This country is quite well known for its incredible salmon. The beautiful blue rivers of the Lapland region are home to one of the largest numbers of wild Atlantic salmon in Europe. And Finnish people love their fresh salmon. In fact, it is an important source of nutrition for them and, of course, a delicacy.
Salmon and Finnish Cuisine
There are different types of salmon preparations in Finnish cuisine, both traditional and modern. They enjoy salmon in many different ways: grilled, smoked, baked, and in soups and stews. For any seafood lover, these dishes are a must-try. One very popular Finnish salmon dish is Glazed Salmon. It is prepared by marinating salmon in a mixture of honey, soy sauce, and mustard. The marinated salmon is then baked or grilled up to the point where the center is soft yet the outer layer has the perfect succulent and flavorful center and a sweet, spicy outer layer, creating the perfect harmony in your mouth.
Finnish salmon soup (Lohikeitto) is a staple of the country’s cuisine. This hearty and nutritious dish is usually made with chunks of salmon, root vegetables, and dill. It really is the perfect way to warm you up in the chilly Finnish winters.
Pro tip: if you ever visit Helsinki, make sure to try the salmon soup from the Old Market Hall or Kauppahalli. Trust me, this will be one of the best fish soups you’ve ever had.
Arctic Salmon Desi Style
As much as I love all the Finnish food preparation with salmon, my Bengali heart is always looking for some more spices, flavor, and tang. Salmon is a versatile fish that can be easily used in many Bengali fish recipes. Here I am adding some Bengali-style fish preparations you can make with salmon fish:
Spicy Salmon Curry: Spicy Salmon Curry is really one of my personal favorites, where this foreign fish totally changes and takes on a new flavor profile with all the vibrant spices of South Asian cuisine.
To prepare the dish, first and pat dry some salmon, then marinate the fish with salt, chili powder, and turmeric powder and set aside for 5–10 minutes. Then, fry the fish until cooked and set it aside. In a pan, heat some oil and fry chopped onions until they are golden brown. Then, add ginger-garlic paste, coriander powder, cumin powder, turmeric powder, chili powder, and salt.
Once the spices are cooked, add the sliced tomatoes to the pan and cook for an additional 2 minutes. Add a little water to the pan, and then add the fried fish. Stir gently to coat the fish with the gravy. Garnish with chopped coriander leaves, green chili, and a sprinkle of toasted cumin powder.
Salmon Bhorta: Bhorta, or mashed items, is one of the specialties of Bengali cuisine. We Bengalis have a bhorta recipe for every food item. even strawberries. So, without a doubt, we definitely make bhorta with salmon fish too. In Bengali cuisine, fish is a staple ingredient, and the salmon bhorta is just one of the many variations of bhorta that incorporates fish.
Bengalis have a deep appreciation for seafood, and they have mastered the art of cooking it in a way that preserves its natural flavors while infusing it with a medley of spices and herbs. The key to making a delicious bhorta is to use fresh, seasonal ingredients bursting with flavor. To make the salmon bhorta, prepare a marinade of turmeric powder, red chili powder, and salt and rub it on the salmon. Keep it aside for about 15-30 minutes.
Then, on a frying pan, add oil and fry the fish for about 5 minutes per side on high heat, and then set aside to cool down. In the same pan, add more oil and sauté onions, garlic, and green chili. When the onion is golden brown, add your fried salmon with salt and black pepper. Using your spatula, mash the salmon and create a mash of all the ingredients. Make sure to take the fish-bones out before adding the salmon to the pan. Garnish the mash with freshly chopped cilantro. This bhorta is best enjoyed with a side of rice.
Salmon Fish Kabiraji Cutlet: Fish kabiraji cutlet is a very common snack item in Bengali households, made by deep-frying fish filets. It is a fusion of British and Bengali cuisine. Often enjoyed with a side of tangy mustard sauce or ketchup, this dish is sure to enhance your tea-time snack game.
Usually, this dish is made in Bengali cuisine using coral or rohu fish. Some versions of the dish also use dried fish instead of fresh ones to add a stronger punch of flavor to the dish. However, here is my own fish kabiraji using salmon inspired by the Dry Fish Kabiraji Cutlet recipe.
To prepare the dish, start by boiling a salmon filet and mashing it in a mixing bowl. Add mashed potatoes, onions, garlic, green chili, cilantro, and spices such as turmeric and red chili powder. Mix the ingredients well and shape them into small, flattened round balls. Dip each ball into beaten egg and coat it with bread crumbs, then fry them until they turn golden and crispy.
Tandoori Salmon: Tandoori Salmon is a delicious and flavorful dish that combines succulent salmon with a blend of aromatic spices. To prepare Tandoori Salmon, marinade the fish in a mixture of yogurt and spices to create a tangy and flavorful base. After marinating, it’s baked until it’s perfectly cooked and has a slight char on the exterior. The spices used in the marinade, such as cumin, coriander, and turmeric, add a delightful layer of flavor to the dish.
Tandoori salmon can be served with a side of creamy raita or enjoyed on its own. This recipe is a great way to elevate your salmon game and enjoy a flavorful, healthy meal in no time. Enjoy it with some raita, and a side of warm rice or plain pulao.
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