This is my favorite recipe for lite dinner, I like the flavor of Salmon, its different from other fish plus capers add an extra hit to it and olives of course, makes it more rich in flavor and health………
2 salmon tail fillets
1 tbspn red chilli flakes
½ lemon squeezed
2 tbspns olive oil
1 cup green stuffed olives
1 tbspn baby capers
1 cup sliced cabbage
1 cup julienned apple
1 cucumber sliced
Some red chilli flakes
½ lemon squeezed
-Heat the grill pan and place the fillets on it with the skin side down.
-Let it freckle and crackle on low heat for about 5 minutes.
-Meanwhile, in a small bowl mix lemon juice, olive oil, salt and red chilli flakes together.
-Now turn the side of the fish and apply the lemon mixture with silicon brush.
-Let it cook for 5 minutes. Then flip and apply rest of the mixture on the other side with the silicon brush.
-Take it out onto the plate with apple cabbage salad.
-Combine all the vegetables in a salad mixer and mix. Take it out in a bowl and prepare the dressing by combining red chilli flakes and lemon juice.
-Pour the dressing on the salad and serve with any grilled fish (specially Salmon).
-Heat oil and fry garlic and tomato until tomato tend to lose its stiffness. Add spices and salt. Mix.
-Add chicken pieces and cook covered until the moisture evaporates.
-Take off the lid, add green chillies and coriander and stir fry on high speed.
-Take it out in a plate and after cooling for 20 minutes, start mashing it.
-Knead the paratha dough and keep aside for 10 minutes. Refrigerate for 30 minutes.
-Make 2 small balls of paratha dough. Roll them in lose flour and make small flat breads with a rolling pin.
-Now on one flat bread put a full tablespoon full of mashed chicken mixture. (put the filling in the middle of the flat bread). Put the other small flat bread on the top of the filling and seal the edges by pressing them with your fingers. Press the paratha with your hand. Dust with some lose flour and roll it into a big chapatti.
-Heat the flat pan and place the chapatti with filling on it.
-When it starts to change its colour, flip the side.
-Apply some oil on the cooked side and flip the side.
-Apply some oil on the other side too and fry until golden brown.
-Take it out on a plate and serve hot with tamarind chutney or mint sauce.
-Do the same with rest of the filling. With this quantity of filling you can make 8 parathas.