Description
Quick and yummy 15-minute weekday meal!
Ingredients
- 12 ounces, weight Dry Linguini
- ½ teaspoons Paprika Powder
- ½ teaspoons Coriander Powder
- ½ Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil
- 2 pieces (5 Oz. Size) Salmon Fillets, With Or Without Skin
- Salt To Taste
- 1 whole Onion, Thinly Sliced
- ½ teaspoons Garlic Paste
- ½ teaspoons Ginger Paste
- 2 sprigs Cilantro, Coarsely Chopped For Garnish
Preparation
Cook pasta al dente (or slightly undercooked) as per package directions.
Combine paprika powder, coriander powder, lemon juice and olive oil into a paste. Brush the tandoori paste (mixed spice paste) on both sides of the fillets.
Heat a heavy skillet over medium heat for few minutes. Place salmon fillets on the skillet and increase heat to high and cook for 3 minutes. Lower heat to medium, flip over fillets and cook for an additional 3 minutes. Add salt and remove the fillets from heat and set aside.
Using the same pan, on medium heat, slightly brown onion, garlic paste and ginger paste. Toss the pasta with the onion mix. Add the salmon fillet and garnish with cilantro.
Serve warm or eat right out of the pan!
