One of my favorite ways of making Salmon…
It’s Monday, I am chiling at home and looking forward to having dinner with friends. For this holiday, I’ve decided to go light on cooking. I’ve been making easy breezy dishes for the past few days. Well, the dishes are not just easy to make, but they are made in a healthy way and in a delicious way as well. Yesterday, I made this salmon in tomato sauce. It was absolutely easy to make and it tasted absolutely delicious. I am sure whenever I buy salmon or any other fish I’ll be tempted to make this dish. I got this recipe from one of my favorite cookbooks by Rafi Fernandez. The original recipe used Cod and grilled the fish, while I used salmon and pan fried it.
Salmon in Tomato Sauce Recipe
Recipe Courtesy: Rafi Fernandes
Ingredients
For coating the salmon
- Salmon- 4 steaks
- Corn starch- 2 tbsp
- Garlic powder- 1 tsp
- Chili powder- 1 tsp
- Fennel powder- 1 tsp
- Coriander powder- 1 tsp
- Salt- 3/4 tsp
- Olive oil- 2 tbsp for pan frying
For making sauce
- Oil- 1 tbsp
- Bay leaves- 2
- Whole pepper corns- 1 tsp
- Whole cinnamon- 1-inch slice
- Tomato sauce- 1/2 cup
- Garam masala- 1 tsp
- Chili powder- 1 tsp
- Garlic, minced- 1 tsp
- Ginger, minced- 1 tsp
- Salt- 1/2 tsp
- Water- 3/4 cup
- Cilantro, chopped- 1/4 cup
- Mint, chopped- 5 leaves
- In a bowl, combine corn starch, garlic powder, chili powder, coriander powder, fennel powder and salt. Coat the salmon evenly with the spices.
- Place a non-stick pan over medium heat, add 2 tbsp oil.
- Place the coated salmon on the pan and pan fry till both sides turn light brown, about 10 minutes.
- Combine the tomato sauce with garam masala, chili powder and water, keep it aside.
- Place a wok over medium heat, add oil.
- Add bay leaves, whole pepper corns and whole cinnamon; saute for a minute.
- Add minced garlic and ginger; saute till light golden in color.
- Pour the tomato sauce to the wok, let come to a light boil. Add salt & combine well.
- Reduce the heat and simmer till the sauce thickens.
- Add the pan-fried fish into the sauce.
- Pour the sauce over the fish.
- Cook for a couple of minutes.
- Add the chopped cilantro and mint, and cook for a minute.
- Remove the pan from the heat.
- Serve the fish with rice or salad or mashed potatoes.
- You could use any kind of fish steak.
- Salmon- 4 steaks
- Corn starch- 2 tbsp
- Garlic powder- 1 tsp
- Chili powder- 1 tsp
- Fennel powder- 1 tsp
- Coriander powder- 1 tsp
- Salt- ¾ tsp
- Olive oil- 2 tbsp for pan frying
- Oil- 1 tbsp
- Bay leaves- 2
- Whole pepper corns- 1 tsp
- Whole cinnamon- 1-inch slice
- Tomato sauce- ½ cup
- Garam masala- 1 tsp
- Chili powder- 1 tsp
- Garlic, minced- 1 tsp
- Ginger, minced- 1 tsp
- Salt- ½ tsp
- Water- ¾ cup
- Cilantro, chopped- 3 tbsp
- Mint, chopped- 5 leaves
- In a bowl, combine cornstarch, garlic powder, chili powder, coriander powder, fennel powder and salt. Coat the salmon evenly with this.
- Place a non-stick pan over medium heat, add 2 tbsp oil.
- Place the coated salmon over the oil and pan fry till both sides turn light brown, about 10 minutes.
- Combine the tomato sauce with garam masala, chili powder and water, keep aside.
- Place a wok over medium heat, add oil.
- Add bay leaves, whole peppercorns and whole cinnamon, saute for a minute.
- Add minced garlic and ginger, saute till light golden in color.
- Pour the prepared tomato sauce to the wok, let come to a slight boil.
- Add salt & combine well.
- Reduce the heat and simmer till the sauce thickens.
- Add the pan-fried fish into the sauce.
- Pour the sauce over the fish.
- Cook for a couple of minutes.
- Add the chopped cilantro and mint, cook for a minute.
- Remove the pan from the heat.
- Serve the fish with rice or salad or mashed potatoes.
