This is a quick and easy dosa recipe you’ve simply got to try if you are a big fan of fresh salmon like me. I used my coconut, tomato and chilli chutney as a base sauce for the dosa which really complements the salmon.
I prefer to eat my salmon while it is still pink in the centre. That is what you will get with this recipe. If you like your salmon fully cooked, I recommend frying or steaming it first and then adding it to the dosa.
My way, the salmon pieces cook on the underside over the hot fish dosa. Depending on the size of your pieces, you might like to turn some of them during the cooking process. I usually don’t as I get really fresh salmon from my fishmonger and like it rare.
If you love this fish dosa give my other dosa recipes a go:
- Heat your pan over medium heat. If using a temperature controlled pan, 180c should do the job. If not, your pan is ready when a few drops of water evaporate immediately on contact.
- Spread about one half teaspoon of oil over the top with the half onion.
- When your pan is up to heat, pour about 200ml (3/4 cup) of batter in the centre. Use the back of a ladle or a flat bottomed cup to spread the batter outward in a circular motion until you have a thin dosa.
- While the dosa is cooking, spread a little coconut, tomato and chilli chutney over the top, followed by the salmon.
- The salmon should cook simply by sitting onto of the hot dosa, You can turn the pieces over during cooking if you want to get both sides.
- When the sides of the dosa begin to come away from the pan, drizzle a little oil around the sides to make them extra crispy.
- Garnish with a little coriander and serve as shown in the photo above or roll it into a tube shape.
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I highly recommend the coconut products supplied by Cocofina! They are a sponsor of my blog and I used their thick coconut milk and coconut oil to make the coconut, tomato and chilli chutney used in this recipe. You can get more information here.