Salmon Tikka Masala
Salmon Tikka Masala is a flavorful dish inspired by Indian cuisine, featuring tender pieces of salmon enveloped in a rich and creamy tomato sauce infused with coconut milk and a blend of aromatic spices. It’s an ideal pairing with naan, roti, or a steaming bowl of rice.
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Ingredients
- 1 1/2 teaspoon kosher salt
- 1 1/2 lbs skinless salmon fillet
- 1 teaspoon grated ginger
- 3/4 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 3/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cardamom
- 1 cup canned petite diced tomatoes
- 4 tablespoons full fat canned coconut milk*
- 1/4 cup fresh cilantro leaves
- 1/2 small onion
- 3 cloves garlic
- 1/2 tablespoon ghee
Instructions
- 1
Lightly season the salmon fillets with 1/4 teaspoon of salt and 1/4 teaspoon of turmeric.
- 2
In a medium skillet, heat ghee or oil over medium heat. Once hot, add the chopped onion, minced garlic, grated ginger, and the six spices (from turmeric to cardamom). Sauté the mixture until the vegetables are tender and the spices release their aroma, which should take about 5 minutes.
- 3
Transfer the sautéed mixture to a blender, along with the tomatoes, and blend until the mixture is completely smooth. Pour the blended sauce back into the skillet and add 1/2 teaspoon of salt. Cover and let it simmer on low heat for 15 to 20 minutes to allow the flavors to develop.
- 4
Incorporate the coconut milk into the sauce and gently add the salmon, ensuring each piece is well-coated.
- 5
Bring the mixture to a gentle boil and allow it to cook for 2 to 3 minutes, or until the salmon is thoroughly cooked.
- 6
Serve the dish garnished with fresh cilantro for an added touch.
Nutrition Information
Notes & Tips
- *check labels for whole30compliant