The best Indian butter sauce combined with salmon, served with steamed rice and naan bread. So good!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Peel and finely dice ginger, onions, and garlic cloves. Rinse salmon in cold water and pat dry. Wash the coriander, shake dry and chop.
In a bowl, toss together half of the crushed garlic cloves, 1 tablespoon ginger, 2 teaspoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, salt and pepper. Add salmon fillets in a bowl and gently drizzle over olive oil and coat the salmon well with spice mixture. Let sit 5-10 minutes.
In the meantime, cook the rice in a saucepan with salted water according to package instructions.
To the larger skillet, add chopped onion and cook 5 minutes, until softened. Add 2 tablespoons butter, remaining crushed garlic cloves and ginger, 1 tablespoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the diced tomatoes and continue cooking for another 3-4 minutes.
Reduce the heat to low. Add coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. Remove from the heat and stir in the cilantro. Season with salt and pepper.
While the sauce is cooking prepare the salmon, heat the oil in a large pan over medium-high heat. Add the salmon and cook on both sides until done, about 3-4 minutes.
Serve the salmon and sauce over bowls of rice with fresh naan and garnish with more cilantro.
Preparing In The Kitchen
Peel and finely dice ginger, onions, and garlic cloves. Rinse salmon in cold water and pat dry. Wash the coriander, shake dry and chop.
In a bowl, toss together half of the crushed garlic cloves, 1 tablespoon ginger, 2 teaspoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, salt and pepper. Add salmon fillets in a bowl and gently drizzle over olive oil and coat the salmon well with spice mixture. Let sit 5-10 minutes.
In the meantime, cook the rice in a saucepan with salted water according to package instructions.
To the larger skillet, add chopped onion and cook 5 minutes, until softened. Add 2 tablespoons butter, remaining crushed garlic cloves and ginger, 1 tablespoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the diced tomatoes and continue cooking for another 3-4 minutes.
Reduce the heat to low. Add coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. Remove from the heat and stir in the cilantro. Season with salt and pepper.
While the sauce is cooking prepare the salmon, heat the oil in a large pan over medium-high heat. Add the salmon and cook on both sides until done, about 3-4 minutes.
Serve the salmon and sauce over bowls of rice with fresh naan and garnish with more cilantro.
