Salmon Tikka Masala

As Indians, Chicken Tikka Masala is almost a staple dish that is found at every Indian
restaurant. For vegetarians, there’s the perfect alternative: Paneer Tikka Masala.
I decided to take the staple a step further and experiment with salmon and the result
was phenomenal! The tenderness of the fish and the buttery texture that just melts in
your mouth compliments the richness of the sauce so I urge you to try this salmon
tikka masala next time!

Ingredients

• 4 fillets salmon
  
  For the marinade:
•  1⁄2 lemon, juiced
•  1 tsp red chili powder
• 1⁄2 tsp ginger, grated
• 1 clove garlic, crushed
•  1⁄2 tsp turmeric powder
• 1⁄2 tsp garam masala
• Salt to taste
  
  For cooking:
• 4 tbsp oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 3⁄4 cup tomatoes, crushed
• 1 tbsp. Kashmiri chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1⁄2 tsp fenugreek leaves
• Salt to taste
• 1⁄2 cup heavy cream
  
  
  
• Cut salmon into 1” cubes or large pieces.
• Add them to a bowl and add the ingredients for the marinade: lemon juice, salt, turmeric powder, chili powder, ginger, garlic and garam masala.
• Mix it all together and refrigerate for at least 30 minutes or longer if you have more time before you start cooking.
• While the salmon marinates, heat oil in a non-stick pan. Once the oil turns translucent, add the chopped onions.
• Add garlic and saute the onions until they start to caramelize.
• Add the tomatoes, salt, chili powder, turmeric powder and garam masala.
• Continue cooking on medium-high heat until the oil starts to separate.
• At this point you can set the pan aside to cool and start pre-cooking the salmon.
  
• Add the salmon to a frying pan and cook on all sides for about 30 seconds each. This will give it a nice crisp char.
  
• Once the tomato mixture has cooled, add it to a blender and puree, then add the puree back to the non-stick pan.
  
• Add 3⁄4 cup of hot water and stir. Once the sauce starts to bubble, add the heavy cream and give it a good stir.
  
• Now add the salmon and very gently coat all the salmon with the sauce.
  
• Cover the pan with a lid and allow to simmer for about 5 minutes.
  
• Your salmon tikka masala should be ready to serve. Garnish with cilantro and serve with basmati rice or naan.