When it comes to seafood, simplicity is everything—but flavour is non-negotiable. This grilled salmon with Moilee sauce is a nod to Kerala’s coastal cooking, reimagined the KABO way: bold spices, clean technique, and zero fuss.
The salmon is lightly dusted with KABO Curry Masala and grilled in the airfryer for a crisp, flavour-packed finish. It’s paired with a silky coconut Moilee sauce and served alongside charred zucchini and yellow squash for balance and freshness.
This is weeknight cooking that eats like a restaurant dish.
Recipe:
Recipe: Grilled Salmon with Moilee Sauce
Serves: 2
Time: 20 minutes
Ingredients
For the Salmon
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2 salmon fillets (100g each)
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1 tbspoon KABO Curry Masala
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Salt, to taste
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A drizzle of oil
For the Moilee Sauce
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1 tbsp oil
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1 tsp ginger-garlic paste (or finely chopped fresh)
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8–10 curry leaves
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¼ tsp turmeric
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Salt, to taste
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Juice of ½ lemon
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½ cup coconut cream
- Crushed Malabar black peppercorns
For the Vegetables
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1 zucchini, Cut into quarters
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1 yellow squash, cut into quarters
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Salt and oil, to taste
Method
1. Grill the Salmon
Pat the salmon dry. Lightly dust both sides with KABO Curry Masala and season with salt. Drizzle with a little oil.
Place in the airfryer at 190°C and cook for 8–10 minutes, or until just cooked through with a lightly crisp exterior. Set aside.
2. Make the Moilee Sauce
Heat oil in a pan over medium heat. Add ginger-garlic and curry leaves and sauté until aromatic.
Add turmeric and salt, followed by lemon juice. Stir well, then pour in the coconut cream.
Reduce gently until the sauce thickens to a silky, spoon-coating consistency. Taste and adjust salt or acidity if needed.
3. Grill the Vegetables
Lightly oil the zucchini and yellow squash, season with salt, and grill (airfryer or pan) until tender with light char marks.
4. Serve
Spoon the warm Moilee sauce onto a plate, place the grilled salmon on top, and serve with the vegetables on the side.
Finish with a few extra curry leaves or a squeeze of lemon if you like.
Chef’s Tip
Moilee is all about balance. Keep the spices gentle and let the coconut, curry leaves, and citrus do the heavy lifting. The KABO Curry Masala adds depth without overpowering the fish.
