Tangy Salmon

Gluten Free Nut Free Egg Free Dairy Free

Tangy Salmon

Serving Size: 4-6

Calories per serving: 284

Fat per serving: 17.8gms

I tried this melt in your mouth dish at my aunt’s place in Bangalore, India but with hard boiled eggs. As a fond seafood eater I substituted the eggs with salmon and it was equally delicious. Feel free to use whatever protein you like as long as the sauce stays pretty consistent.


1 teaspoon wok/vegetable oil
Canola spray oil
3,4 whole dry red chillies
4 pods of fresh garlic
1 green chilli
salt (to taste)
lemon juice
1/4th cup all natural soy sauce
1 teaspoon sugar (brown)
1 red onion chopped
2 large or 3 medium sized tomatoes
1.5 lbs. salmon fillets


  1. Rub raw salmon with salt and lemon juice; set aside.
  2. In a heated pan, add wok or vegetable oil. I would avoid using olive oil here since we don’t want it to heat up to a very high temperature where its properties change.
  3. Add whole red chillies - chop them into small pieces. Let them heat in the pan along with the oil until you see them become dark red, almost black in color.
  4. Add in the green chilli (chopped), chopped garlic and mix.
  5. Add the red onion and saute till dark in color.
  6. To this, add chopped tomatoes and mix in pan. Keep the heat on medium and mix pan’s ingredients once you notice the tomatoes are leaving out their own water. This should take about 10,15 minutes.
  7. In a bowl mix the soy sauce and sugar. Add to pan and simmer.
  8. In another pan spray some canola oil just until it lightly coats the pan and add the salmon fillets.
  9. With just 6-7 minutes skin side down take the salmon and transfer to the pan with the sauce. Stir lightly so the sauce has coated the fish. I serve this dish by plating the salmon first and then drenching the sauce on top.
  10. Add chopped scallions for a garnish.


For the hard boiled eggs boil the eggs first, cut into halves and pour the sauce over when plated. This avoids the eggs from breaking if put directly into sauce pan.




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