Goan beeches and fish curry, no one can say no to them. But this time I am more in mood of a grilled fish recipe with a Goan touch to it.
While the grill heats, prepare the salmon fillet. Rinse and pat them dry. Brush the skin with oil. Sprinkle both sides with salt and pepper to season.
Brush the cooking grate with oil. Place the salmon, skin-side-down on the grill and cover.
Cook, undisturbed, until the salmon just starts to release its fat. It will also begin to change color and become flaky. Takes about 10 to 15 minutes.
Place the potatoes in a microwaveable dish with 2 tbsp of water and butter.
Cover and cook on full power (900w) for 7-8 minutes.
Allow to stand for 1-2 minutes before serving.
Prep lettuce leaves by cleaning them under running water. Wash cherry tomatoes and fig also.
Keep them aside and use while plating.
In a dish take out salmon fillets, microwaved herbed potatoes and green salad. Garnish with rechedo masala or just keep along as a side dip.