Spicy Walnut Salmon
Calling all seafood lovers! This is probably the best salmon recipe and a family favorite! These salmon are seasoned with tons of incredible spices and the addition of walnuts give a wonderful and surprising crunch with every bite.
You can cook these on the stovetop, on the grill, baked in the oven and even air fried. I would not suggest deep frying it as the marinade will fall off. This marinate is kept chunky so it stays on the fish.
Can I Use Other Fish for This Recipe?
Yes, you can use any of your favorite fish depending on the availabilty.
Can I Use Frozen Salmon?
Indeed I often use frozen because it is easily available. You will need to thaw the fillets for several hours or overnight in the refrigerator. Alternatively, place the frozen fish in cold water to speed up the thawing process. After it has thawed, place the fillets on paper towels and cover to absorb any excess moisture from the thawed fish. It is necessary that it is completely dry for the marinade to stick.
Can I Use Other Nuts?
Feel free to substitute the walnuts with your favorite nuts- cashews, peanuts, almonds. They all work great. Just make sure not to pulse it too much in the processor, we do not want to turn it into a paste.
How To Store Leftovers?
Store any leftover salmon in an airtight container in the refrigerator for 2-3 days only. I would not suggest freezing it because it does not freeze well. You can reheat the salmon either in the oven, in an air fryer at 350°F for 3-5 minutes or in the microwave on low heat for 45 -60 seconds.
Serving Suggestions:
I serve it along with my coriander chutney, tamarind chutney , yogurt sauce or along with rice.
Spicy Walnut Salmon
Ingredients
- 500 gm fish fillet ( or whole fish)
- 1/2 cup walnuts (or pecans, almonds, pistachios)
- 1.5 tablespoon ginger garlic paste
- 1/2 – 1 jalepeno (adjust according to spice preference- remove seeds if needed) (see Note 5)
- 1 bunch cilantro (leaves and stems)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 teaspoon tomato paste
Instructions
- Make sure to dry the fish completely. Use paper towels and dab it well.
- In a processor add all the ingredients mentioned above EXCEPT the fish.
- PULSE it a few of times. Do not blend continuously. We want the walnuts to still have their crunch. You should end up with a chunky marinade.
- Transfer the mixture to a bowl and taste to adjust the salt if needed.
- Coat the fish on both sides and leave it for 15- 20 minutes in the refigerator.
Air Fryer Method
- Spray the basket with oil, place the fillet and air fry at 400 F for 8-10 minutes (no need to flip).
Stove Top Method
- Add 2-3 tablespoons of oil on a non-stick pan on medium-high heat and once it's hot add the fish. Cook for about 6-8 minutes per side. Avoid flipping too much or it will break.
Oven Method
- Preheat oven to 400F. Line a baking tray with foil (for easy clean up) and place the fish on it. Bake for 10- 12 minutes.
- Serve hot.
Notes
- Any kind of fish can be used.
- Pat the fish dry before marinating it. This will allow the marinade to stick to the fish.
- Keep the fish in the fridge during its marination time. Never leave seafood out for too long.
- Marination time is kept short (15-20 minutes) since the lemon juice will slowly start ‘cooking it’.
- If jalepenos are not available, replace with green chilies but make sure to adjust on the type of chili used and your personal spice tolerance.
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