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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.