Salmon Tikka Masala over Quinoa
Tikka Masala is a dish that was popularized by cooks from India living in Great Britain. It's a cream based dish which often uses heavy cream. I made this healthier by using a small amount of coconut milk. It's often served with chicken, but I decided to go with salmon. Of course, chicken can be used or even chickpeas for a vegetarian option. The spices are really what makes the dish. It's not spicy at all, just has a deep rich flavor. Take the time to cook out the spices. This enhances the flavor. At restaurants, they often serve it more like a stew. My husband doesn't particularly like a stew, so that's why I cooked down the liquid. Quinoa is high in protein and is a nice nutty alternative to rice. If you don't have it, sub for rice. Add the cilantro at the end (if you don't have the gene). It'll be just right.
Equipment
- medium sauce pot
- large saute pan
Ingredients
- 1/2 cup organic quinoa
- 12 oz wild salmon
- 1 large organic red onion
- 1 cup organic fire roasted tomatoes
- 1 1/2 tsp garlic powder
- 1 1/2 tsp curry powder
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1/4 cup coconut milk
- small bunch of cilantro
- organic olive oil
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- fresh cracked black pepper
Instructions
- Rinse the quinoa. In a medium sauce pot, place 1 cup of water, a tbs of olive oil and the quinoa over medium heat with a 1/2 tsp of salt. Bring to a boil, reduce to simmer, cover and cook over low heat for 15 minutes.
- Pat the salmon dry. Season the salmon with 1/4 tsp of kosher salt and a few grinds of fresh cracked black pepper. In a large saute pan, over medium- high heat, place a tbs of olive oil in the pan. When it's hot, place the salmon (skin side down), and cook undisturbed for 4 minutes. Flip and cook for 2 minutes. Set aside.
- Dice the onion. In the same pan as the salmon, reduce the heat to medium-low. Add another tbs of olive oil, the red onion, a pinch of kosher salt and a few grinds of fresh cracked black pepper. Cook, stirring occasionally for 5 minutes, until soft. Add the garlic powder, curry powder, garam masala, cumin, tumeric, and coriander. Cook stirring for another 2 minutes, until you smell the spices. Add the diced tomatoes and 1/4 cup of water. Add a pinch of salt and a few grinds of fresh cracked black pepper. Bring to a boil, reduce to a simmer and cook for 5 minutes. Add the coconut milk and mix to combine.
- To plate, place the quinoa on the plate, next add the masala mixtures, the salmon and garnish with cilantro.
Notes
** Amazon Affiliate - I may receive compensation.