Spicy Walnut Salmon

Falak

Print Recipe

Course Side Dish

Cuisine Seafood

Servings 5 people

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

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.

Spray the basket with oil, place the fillet and air fry at 400 F for 8-10 minutes (no need to flip).

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.

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.

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.