Thai Sweet Chili Salmon

Salmon is one of those fishes packed with goodness. But be sure to buy wild

caught or the wild caught sock-eye salmon. If you like salmon, I'm sure you would love this recipe. Honey can be replaced with maple syrup and you may reduce the amount of honey if you don't really like the sweetness on fish.

This Thai recipe is a perfect blend of flavors and balanced amount of sweet and heat and sure you will experience a blast of textures too. Give it a try and leave your comments.

 

INGREDIENTS :

6 Fillet of Sockeye Salmon

2 Tblsp chopped spring onion

Sauce:

1/4 Cup siriracha sauce

1 Tblsp honey

2 Tsp red chili flakes

Method :

 The salmon fillet can be around 6" size. We prefer with skin because if you brown the skin thw right way, it adds a crispy bite to it. If you are not a big fan of skin on feel free to remove it. If skin on then scratch off to remove the scales. Clean and pat dry.

  Mix together the ingredients for the sauce, reserve a tablespoon of sauce and then marinate the salmon pieces with the rest of the marinade and keep for atleast 2 hours or overnite.

You can either grill them or bake them. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Line up the salmon pieces, skin side down. Sprinkle few drops of oil all over and bake for about 10 mins. Then flip over the salmon pieces and cook for another 10 mins. Finally brush the reserved sauce over the skin and broil for 2 minutes untilthe skin turns light brown and crisp.

Remove from oven and transfer to a serving plate and garnish with chopped spring onions.

Thai sweet chili salmon can be served with rice and a side or salad.

Hydrabadi Mutton Soup

Soups are always a heartwarming dish to devour. Mostly we have it as a starter but this particular soup can be had for a light breakfast or dinner on a cold day.

Really flavorful and packed with goodness this soup will be an instant hit at homes. The shallots must be browned a little bit which gives the touch of french onion soup flavor to this mutton soup. Hope you enjoy.

INGREDIENTS:

10 Pieces bone in mutton or paya

1 Tsp ginger garlic paste

1/2 Tsp salt

10 Shallots

1/2 Tsp chopped ginger

1 Big green chilly

1 Tblsp oil

1 Tsp coriander seeds

1/2 Tsp cumin seeds

1 Tsp pepper corns

10 Mint leaves

1 Tblsp gram(channa) flour

4 Cups water

Salt to taste

METHOD:

   In a pressure cooker take the cleaned meat pieces/paya and mix in ginger garlic paste and salt along with 3 cups of water and cook for 2 whistles, reduce flame to medium and cook for another ten munutes. While you wait for the steam to subside prepare the seasonig.

 Heat a pan over medium heat and fry the finely chopped shallots until golden brown. Then add chopped ginger and green chillies and fry along.

Meanwhile coarsely grind the coriander seeds, cumin and pepper and add to the onion. Fry until raw smell is gone.

Add the chopped mint leaves and fry a bit. 

To this add the cooked bones along with the liquid. Add more water if neeed. You must get about 4 cups altogether. Add more salt as needed.

Mix the gram flour in 1/4 cup water and add to the soup mix. Reduce flame and simmer for about 20 minutes or until everything blends together and the soup thickens.

Serve as a starter or with bread or naan as a main course.