Have you tried cooking your salmon in indian spices?
Ingredients:
Per 3 servings:
- 1 lb salmon
- 2 tablespoons olive or avocado oil
- 1/2 teaspoon asafetida powder
- 1/2 teaspoon cumin seeds
- 1 dried red chilli (optional - if you like spicy food)
- 1 inch cinnamon stick
- 2 cloves
- 1 bay leaf
- 1 black cardamom
- 2 green chilies, seeds removed and finely chopped
- 1 large white onion, diced
- 1.5 tablespoons garlic roughly chopped
- 1.5 tablespoons ginger, roughly chopped
- 1 teaspoon ground garam masala
- 1 teaspoon turmeric
- 1.5 teaspoon coriander powder
- 1/2 teaspoon kashmiri red chilli
- Salt, to taste
- 4 medium roma tomatoes, diced
- 1/4 cup cilantro, for garnish
Instructions:
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Break the salmon into 2-3 pieces per slab.
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Heat the oil to a large pan. Add the asafetida, cumin, cinnamon, cloves, bay leaf, black cardamom, green chilies, and garlic. Saute it on medium high heat for a minute or two, stirring continuously.
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Add the onions and saute for another minute or two until the onion becomes translucent.
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Add the ginger, garam masala, turmeric, coriander powder, kashmiri red chilli, and salt. Stir to combine, and then add the tomatoes. Mix until incorporated.
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Add the pieces of salmon on top of the mixture, cover, and cook on medium high heat for the first 5 minutes.
- Take the lid off, mix everything well, cover, and cook for another 10. Stir one more time, and continue cooking on medium low heat for 5-8 minutes until the salmon is fully cooked.
- Garnish with cilantro, and if desired, some additional garam masala. Serve with lemon wedges.