Salmon Tikka Masala
Recipe from Skinnytaste
Ingredients
- 1 1/2 teaspoons kosher salt
- 1 1/2 pounds skinless salmon fillet, cut into 4 pieces
- 1/2 tablespoon ghee, or coconut oil for dairy-free and Whole30
- 1/2 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 3/4 teaspoon turmeric, divided
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cardamom
- 1 cup canned petite diced tomatoes
- 4 tablespoons full-fat canned coconut milk, shaken well
- 1/4 cup fresh cilantro leaves, for serving
Method
- Season the salmon with 1/4 teaspoon each salt and turmeric.
- Warm the ghee or coconut oil in a skillet over medium heat. Add the onion, garlic, ginger, remaining turmeric, garam masala, coriander, cumin, cayenne, and cardamom; sauté for about 5 minutes, until soft and fragrant.
- Blend the cooked aromatics with the tomatoes until smooth. Return the sauce to the skillet, add 1/2 teaspoon salt, cover, and simmer over low heat for 15–20 minutes.
- Stir in the coconut milk. Add the salmon and turn the pieces to coat them evenly.
- Bring to a gentle simmer and cook for 2–3 minutes per side, or until the salmon is cooked through. Garnish with cilantro.
To drink
- Pairing
- Famille Quiot 2024 Domaine Houchart Rosé (Côtes de Provence Sainte-Victoire), $25
- On a budget
- Brotte 2023 Les Églantiers Rosé (Tavel), $19