Oil-free Tandoori Salmon?
No.
Doesn’t sound right. Won’t taste right.
Will stick to the pan. Will burn. No taste, all waste.
In all fairness, Googling ‘Maharashtrian fish fry’ yields about 330,000 results; and they include a generous use of cooking oil. However, several studies about the use of cooking oil; including this one specifically referencing “…an alarming increase in the prevalence of atherosclerotic heart disease (AHD) and type-2 dependent diabetes mellitus (Type-2 DM) in the Indian subcontinent…”, is attributable to dietary fat intake.
But…isn’t fish oil derived from the tissues of oily, fatty fish? Medical News Today lists the following as examples of oily fish:
- trout
- salmon
- sardines
- pilchards
- kippers
- eels
- whitebait
- mackerel
- herring
- tuna
So, salmon is an oily fish. Do we need extra oil to make tandoori salmon? Turns out…
No.
That’s right. A rested marinade is sufficient. Pics and it did happen.
Welcome to Kashala Nako! We treat the pervasive legacy negative with a healthy dose of positive data for an objective comparison.