nut-free · Dinner
Tamarind-Spiced Grilled Salmon
Tamarind Spiced Salmon · Masgouf Norwegian
Norwegian salmon rubbed in Iraqi masgouf spices of tamarind, curry, and paprika, grilled until the crust crackles dark mahogany, finished with Scandinavian dill butter and charred lemon over warm flatbread.
$$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
720Calories
42gProtein
38gFat
48gCarbs
8gSugar
4gFiber
920mgSodium
130mgChol
Goes well with
Norwegian AkvavitNorwegian Akvavit — A refreshing pairing...
local
Iraqi Cardamom ChaiIraqi Cardamom Chai — A clean, aromatic...
international
Instructions
1
Prep
Pat salmon dry. Grate garlic. Pick dill fronds and finely chop. Slice lemons into 8 thick wheels total. Thinly slice cucumber and red onion. Crack flatbreads into wedges.
2
Build 1
Whisk tamarind paste, curry powder, paprika, turmeric, black pepper, salt, garlic, and 2 tbsp olive oil in a small bowl to a thick rust-colored paste.
3
Build 2
Toss cucumber and red onion with red wine vinegar, 2 tbsp olive oil, and a pinch of salt in a small bowl. Rest 10 minutes while the salmon cooks.
4
Sear
Heat a large grill pan or heavy cast iron skillet over high heat 3 minutes until smoking. Brush salmon skin with 2 tbsp olive oil. Lay both salmon fillets skin-side down and grill 4 minutes without moving, until skin is crackled and crisp.
5
Build 3
Brush masgouf paste thickly over the salmon flesh side. Flip salmon and grill flesh-side down 2 minutes until the spice crust turns deep mahogany and edges char. Lay lemon wheels alongside and char 60 seconds per side. Lift everything to a plate.
6
Plate
Melt butter in a small saucepan over low heat 60 seconds. Stir in dill off the heat. Warm flatbreads on the grill 30 seconds per side until pliable and lightly blistered. Lay flatbreads on plates, slide salmon on top, drizzle dill butter across the fish, pile cucumber salad alongside, and serve with charred lemon for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) skin-on salmon fillet
- 2 tbsp tamarind paste
- 2 tsp mild curry powder
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 4 garlic cloves
- 90ml (6 tbsp) olive oil
- 4 tbsp unsalted butter
- 20g (small handful) fresh dill
- 2 fresh lemons
- 2 large flatbreads
- 1 Persian cucumber
- 0.5 small red onion
- 2 tsp red wine vinegar