So many spices typically used within traditional Indian cuisine are so beneficial for our health - there is so much research of curcumin, the active ingredient in turmeric (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5664031/) - that shows us how valuable this savory and delicious spice is. While this dish is delicious, it's also so great for supporting so many areas of health - such as supporting blood sugar, inflammation, and blood pressure. Enjoy! (And if you don't like salon - don't worry - shrimp and chicken are great substitutes.)
Ingredients:
1 1/2 teaspoon sea salt
1 1/2 lbs wild caught salmon fillet, cut into 4 pieces
1/2 tablespoon ghee or coconut oil
1/2 small onion, chopped (avoid if LF)
3 cloves garlic, minced (avoid if LF)
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 (to add on top when serving)
Instructions:
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 listed, and saute for 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 while covered for about 20 minutes.
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 washed cilantro.
