Indian Spiced Salmon with Tomato-Coconut Curry

Indian · 40 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 4 (6 oz each) Salmon fillets
• 1 cup Coconut milk
• 1 can (14 oz) Canned diced tomatoes
• 1 medium Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1/2 teaspoon Red chili powder
• 2 tablespoons Vegetable oil
• ¼ cup Fresh cilantro
• to taste Salt

Method

1. Heat oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
3. Stir in garam masala, turmeric, cumin, and red chili powder; cook for 30 seconds to toast the spices.
4. Pour in diced tomatoes and coconut milk; bring to a simmer. Cook for 10 minutes, allowing the sauce to thicken slightly.
5. Season the salmon fillets with salt. Gently place them into the curry sauce, skin side down if applicable.
6. Cover and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily.
7. Garnish with chopped cilantro before serving. Serve hot with rice or naan.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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