Pan-Seared Salmon with Goan Recheado Masala

1

Drain the soaked red chilies, discarding the water.

2

In a blender or small food processor, combine the chilies, garlic, ginger, cumin seeds, black peppercorns, vinegar, sugar, and salt.

3

Blend on high speed until a smooth, thick red paste forms. You may add a teaspoon of water if needed to help the blades turn, but keep the paste thick.

4

Pat the salmon fillets dry with a paper towel. Make 2-3 shallow slits across the flesh of each fillet to help the marinade penetrate.

5

Generously coat each salmon fillet with the Recheado masala paste, rubbing it into the slits. Let it marinate for at least 15 minutes.

6

Heat the vegetable oil in a large non-stick skillet over medium-high heat.

7

Place the salmon fillets in the pan (skin-side down first if using skin-on). Cook for 4-5 minutes until the bottom is crispy and the paste has darkened slightly.

8

Carefully flip the fillets and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.

9

Remove from the pan and serve immediately with fresh lemon wedges.