Indian Spiced Salmon
I’ve been trying to eat lots of salmon since it’s so high in Omega 3’s, which are really good for you, in case you were wondering!
The trick to cooking salmon is not to overcook it, but to remove it from the pan/grill/oven when it’s a little less done than you like. It will keep cooking on its own until it is just right.
I like this dish because:
I love Indian spices
It’s made on the cooktop (because sometimes when you cook salmon in the oven your home smells like salmon for WAY too long)
It’s good on a salad or with rice and veggies
It is flavorful enough that even non-fish lovers like it
So without further comment, here it is-Indian Spiced Salmon!
Indian Spiced Salmon
2/3 lb salmon (try to buy wild if you can)
2 tsp olive oil
1/4 diced onion
8-10 cherry tomatoes
3 garlic cloves, chopped
chili powder
coriander
curry powder
turmeric
smoked paprika
salt
pepper
Take a covered pan (the heaviest one you have) and on medium warm up the olive oil, then saute the onion until golden. Add the cherry tomatoes and garlic and saute a minute more.
Cut the salmon in half and place in pan, skin side down. Sprinkle with all the spices and then cover. Then lower the heat and cover tightly. Cook on a low heat for 20 minutes or so. Check for doneness after 15 minutes, and then every few minutes.
And, if you were really paying attention to the photo you will notice some black sesame seeds sprinkled on the salmon. I like to do that because they look nice, so feel free to add them or not!
Serve on a salad or with a side of rice and veggies.
Serves 2