This week, let’s continue with my love for turmeric and paprika. I’ve always like turmeric and paprika and the reason why I’ve been utilizing them more than usual is because my sis and dad both bought an extra bottle each due to miscommunication. Hehe. Since turmeric can reduce cancer risk and paprika is full of anti-oxidant, there are no harm in adding them in my regular cooking. Tsk, I’ll be trying out turmeric powder with my dog too.
I told you before I got tired of the usual pan fry salmon. That’s how I came up with this steamed salmon with mushrooms recipe. And now for this version, I decided to add turmeric and paprika to the salmon and pan fry it. Just a little twist to an otherwise simple dish. Hope you like it.
In the same non-stick pan, add 1 teaspoon of oil. Place salmon skin side down and pan fry for about 3-5 minutes. Then turn over the salmon and cook for 2-3 minutes. Place salmon on the cooked vegetables and mushrooms. That’s it. Simple.
Pan Fried Turmeric & Paprika Salmon
1 salmon fillet
3 button mushrooms, sliced
3 french beans, chopped into 3 parts
orange carrot, thumb size, cut lengthwise
yellow carrot, thumb size, cut lengthwise
purple carrot, thumb size, cut lengthwise
1 teaspoon paprika powder
1 teaspoon turmeric powder
5 teaspoons oil
pinch of salt
pinch of black pepper
1. In a saucepan with boiling water, add carrots and french beans. Cook for about 3 minutes. Then sieve the vegetables.
2. Add 2 teaspoons of oil, paprika and turmeric powder in a small bowl. Mix well. Rub the mixture all over the salmon. Add pinch of salt and pepper. Leave for awhile.
3. Saute mushroom in a non-stick pan with 2 teaspoons of oil. Add pinch of salt and pepper. Then add the boiled vegetables. Stir fry for about 2 minutes and plate it.
4. In the same non-stick pan, add 1 teaspoon of oil and place salmon skin side down and cook for about 3-5 minutes (depending how thick your salmon is). Then flip the salmon over and cook for another 2-3 minutes. Place the salmon on the cooked vegetables & mushrooms. Serve warm.