Grilled Salmon & Indian Style Salmon Head Fish Gravy
ID: 9d6bec00...
A spectacular outdoor feast combining two culinary styles: smoky American-style grilled salmon fillets seasoned with a freshly hand-ground spice rub, and a rich, tangy Indian-style fish gravy made with salmon heads served over hot rice.
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🍳 Cooking Flow
Clean, fillet, and de-bone the fresh whole salmons, reserving the heads for the gravy. → Prepare a dry rub by hand-grinding dried red chilies, black pepper, and salt on a stone grinder. → Coat the salmon fillet pieces with the spice rub and grill them on a charcoal fire until cooked through. → Prepare a tangy Indian fish gravy with shallots, tomatoes, tamarind, and spices, then cook the salmon heads in it. → Serve the salmon head gravy with hot rice and grilled salmon fillets.
Cooking Steps
Brief Cooking Order
Clean, fillet, and de-bone the fresh whole salmons, reserving the heads for the gravy. → Prepare a dry rub by hand-grinding dried red chilies, black pepper, and salt on a stone grinder. → Coat the salmon fillet pieces with the spice rub and grill them on a charcoal fire until cooked through. → Prepare a tangy Indian fish gravy with shallots, tomatoes, tamarind, and spices, then cook the salmon heads in it. → Serve the salmon head gravy with hot rice and grilled salmon fillets.
Introduction
A spectacular outdoor feast combining two culinary styles: smoky American-style grilled salmon fillets seasoned with a freshly hand-ground spice rub, and a rich, tangy Indian-style fish gravy made with salmon heads served over hot rice.
Step 1
Scale the whole salmon fishes thoroughly using knives, then cut off the fins with scissors.
Step 2
Cut off the salmon heads and set them aside in a separate tray to be used for the gravy.
Step 3
Carefully fillet each salmon to separate the flesh from the central spine bone. Remove the rib bones.
Step 4
Use tweezers to pull out all the small pin bones from the salmon fillets.
Step 5
Slice the boneless salmon fillets into individual portion-sized steaks.
Ingredients List
Important Notes
Removing the tiny pin bones with tweezers ensures a completely boneless eating experience for the grilled fillets.
Using freshly hand-ground spices dramatically enhances the flavor and aroma of the dry rub compared to store-bought pre-packaged powders.
Keep a close eye on the charcoal grill; salmon cooks relatively fast and can dry out if overcooked.
Do not discard the salmon heads, as they release rich flavors and gelatin into the traditional Indian-style gravy.
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