Do you have a recipe or marinade that you make often and do a really good job making? I have been making a masala recipe and I love it. I have made variations using this technique and continue to expand on variations. I made a Mexican Lentils not too long ago. That recipe was my first spin on my masala technique. What makes this masala recipe so good is it combines fresh herbs and spices. This mixture has depth, flavor and texture. This sauce could be used with different proteins and would be perfect. Certainly other fish varieties but also chicken.
The cooking techniques for this recipe or easy to follow. The salmon is spiced simply with Old Bay Seasoning and sautéed in a cast iron skillet. I have learned that beginning the cooking process in the cast iron skillet and finishing the fish in the oven creates the best results. This cooking method creates very moist fish and even cooking. It is almost foolproof. My wife always remarks how good my fish is. She says “I have it down.” The cast iron skillet creates a great sear and char on the exterior of the fish, and then, the oven evenly cooks the fish all the way through.
The fish is finished with the sauce drizzled on top, and then, the salmon placed on zoodles finished with this Mexican masala. You will love this dish. The dish is so fresh and has so much flavor. If you like some spice, you will appreciate the kick in this recipe.
- 1 1/2 pounds salmon, cut into fillets
- 1/4 cup packed cilantro
- 6 ounces tomato paste
- 1 teaspoon guajillo chili powder
- 1 teaspoon New Mexico chili powder
- 1 teaspon aleppo flakes
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 jalapeno peppers, 1 1/2 roasted, 1/2 raw
- 2 zucchini
- 2 zucchini squash
- 2 tablespoon Old Bay Seasoning
- 1 tablespoon Grapeseed Oil
- 1 avocado
- 1/2 cup fat-free plain Greek yogurt.
- Begin by roasting the jalapenos in a 325 degree oven for 20 minutes.
- Add the cilantro, jalapenos, tomato paste and spices to the food processor and pulse until fully incorporated.
- Place in a skillet and simmer for 3 or 4 minutes.
- Spiralize the zucchini and squash.
- Season the salmon fillets with the Old Bay Seasoning.
- Heat your cast iron skillet on medium high heat and add the oil.
- Once hot, add the salmon and cook 2 minutes on the flesh side.
- Flip to the skin side and place in the oven for 8 minutes.
- Remove from oven and let rest for 2 minutes.
- Add the Spiralized vegetables to the sauce for 2 minutes.
- Serve by placing the salmon on top of the zucchini and sauce.
- Pour a small amount of the sauce over the salmon.
- Mix the avocado and yogurt.
- Drizzle with the avocado crema.
- Serve and enjoy!
Masala in the blender and in the skillet.
Salmon in cast iron skillet and zoodles added to Mexican masala.
The final dish plated.