Salmon Tikka
Indian-spiced marinated salmon pieces air-fried in a Mealthy CrispLid. Ready in 18 min (prep 10 min, cook 8 min).
⏱️ Prep: 10 min🍳 Cook: 8 min
Ingredients
| 1 1/2 pounds | 680 g | skinless salmon, cut into bite-size pieces |
| 2 tablespoons | 30 ml | olive oil (or mustard oil) |
| 4 | cloves garlic, minced (or 2 tablespoons garlic paste) | |
| 1 tablespoon | 15 ml | lemon juice |
| 1 1/2 teaspoons | 7.5 ml | medium-hot red chile powder |
| 1 teaspoon | 5 ml | grated fresh ginger |
| 1 teaspoon | 5 ml | garam masala |
| 1 teaspoon | 5 ml | salt |
| 1/2 teaspoon | 2.5 ml | smoked paprika |
| 1/2 teaspoon | 2.5 ml | olive oil (for frying basket) |
Instructions
Marinade: 2 tablespoons olive oil (or mustard oil); 4 cloves garlic, minced (or 2 tablespoons garlic paste); 1 tablespoon lemon juice; 1½ teaspoons medium-hot red chile powder; 1 teaspoon grated fresh ginger; 1 teaspoon garam masala; 1 teaspoon salt; ½ teaspoon smoked paprika. Frying basket oil: ½ teaspoon olive oil.
- Combine 2 tablespoons olive oil, garlic, lemon juice, red chile powder, ginger, garam masala, salt, and smoked paprika in a bowl until marinade is smooth. Add salmon to marinade and stir to coat.
- Place CrispLid trivet in inner pot of pressure cooker.
- Completely coat the CrispLid fryer basket with ½ teaspoon olive oil before placing it over the trivet.
- Place marinated salmon on fryer basket in a single layer, working in batches as needed.
- Place the CrispLid on top of the inner pot and plug in. Set to 400°F (200°C).
- Cook salmon until it flakes easily with a fork, about 8 minutes.
- Lift the lid and set it on the silicone trivet.
- Transfer the salmon to a plate and repeat cooking process with the remaining batches of salmon.
Mealthy Tip: For a deep red color, substitute the medium-hot chili powder with a tablespoon of mild Kashmiri chile powder.
Recommended appliance: Mealthy CrispLid.