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Grilled salmon With microwaved new potatoes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

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. 

Course: Dinner
Cuisine: International
Servings: 2
  • 1 pound salmon fillets skin on
  • 1 teaspoon Vegetable or canola oil
  • A pinch Fine sea salt
  • A pinch Freshly ground black pepper
  • A few Lemon wedges
For microwaved potatoes
  • 175 grams salad potatoes
  • 2 tablespoon water
  • 25 grams 25 g softened butter mixed with 2 tbsp finely chopped fresh herbs
For Green salad
  • A few Lettuce leaves
  • A few cherry tomatoes
  • A Fig
Grilling Salmon
  1. Heat a grill, to medium-high heat.
  2. 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.

  3. Brush the cooking grate with oil. Place the salmon, skin-side-down on the grill and cover. 

  4. 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. 

  5. Use a spatula to remove the fish from the grill.
Microwaving potatoes
  1. Place the potatoes in a microwaveable dish with 2 tbsp of water and butter.

  2. Cover and cook on full power (900w) for 7-8 minutes.

  3. Allow to stand for 1-2 minutes before serving.

Prepare green salad
  1. Prep lettuce leaves by cleaning them under running water. Wash cherry tomatoes and fig also.

  2. Keep them aside and use while plating. 

Assembling the recipe
  1. 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.