Blackened Indian Salmon – a delicious recipe with frozen edamame, ground cumin, ground coriander, garlic powder, paprika, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Cook Edamame as per package instructions (not required for Chickpeas).
2
2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
3
3. Mix together all spices.
4
4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
5
5. Coat Salmon with mixture and set aside for 30 minutes.
6
6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
7
7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle.
8
8. Serve with a cooling yogurt-based or citrusy side dish.
270
kcal
Calories
16
g
Fat
6
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/3 cup frozen edamame or 1/3 cup canned chick-peas, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon garlic powder, and more.
Yes, Blackened Indian Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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