Salmon Tikka Masala

About This Recipe

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.

Ingredients

• 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)

Instructions

1. Season salmon with 1/4 teaspoon salt, 1/4 teaspoon turmeric.
2. 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.
3. 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.
4. Stir in coconut milk and add the salmon, turning to evenly coat.
5. Simmer to a gentle boil and cook 2 to 3 minutes, until the salmon is cooked through.
6. Serve garnished with cilantro.