Salmon Tikka Masala
Salmon Tikka Masala is a delicious Indian-inspired dish in a creamy tomato based sauce made with coconut milk and spices, perfect served with naan, roti, or over rice.
Foto: SkinnytasteIngredients
- 1 1/2 teaspoon kosher salt
- 1 1/2 lbs skinless salmon fillet (cut into 4 pieces)
- 1/2 tablespoon ghee (or coconut oil to make it DF, W30)
- 1/2 small onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger
- 3/4 teaspoon turmeric (divided)
- 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* (shake well)
- 1/4 cup fresh cilantro leaves (for serving)
Steps
Season salmon with 1/4 teaspoon salt, 1/4 teaspoon turmeric.
Melt ghee or oil in a medium skillet over medium heat, add onion, garlic, ginger and 6 spices (from turmeric to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 5 minutes.
Transfer to a blender along with tomatoes and blend until smooth, pour back into the skillet and season with 1/2 teaspoon salt, simmer covered on low heat 15 to 20 minutes, until the flavors meld.
Stir in coconut milk and add the salmon, turning to evenly coat.
Simmer to a gentle boil and cook 2 to 3 minutes, until the salmon is cooked through.
Serve garnished with cilantro.
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