Thursday 25 November 2021


I am not usually a massive fan of Indian food (I blame a particularly bad case of food poisoning a few years ago for this aversion) but this fragrant butter salmon is alllll kids of amazing, especially the wonderful spice marinade in which the salmon gets pan fried in! Perfect for the sort of evening when you want comfort food but want to stay on the healthy side!

Serves 2 


  • 2 Skinless Salmon Fillets
  • 4 Garlic Clove 
  • 2 tbsp Fresh Ginger 
  • 3 tsp Garam Masala 
  • 2 tsp Ground Cumin 
  • 1 tsp Ground Turmeric 
  • 2 tbsp Olive Oil 
  • 3 tbsp Butter 
  • 1 Yellow Onion 
  • 400 g Diced Tomatoes 
  • 1 Tin Coconut Milk 

  • Rice 
  • Handful Fresh Coriander 
  • Naan Bread 
  • Pomegranate Seeds
  • Salt & Pepper to taste

  • Peel and finely dice ginger, onions, and garlic cloves. 
  • Rinse salmon in cold water and pat dry. 
  • Wash the coriander, shake dry and chop.
  • In a bowl, toss together half of the crushed garlic cloves, 1 tablespoon ginger, 2 teaspoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, salt and pepper. 
  • Add salmon fillets in a bowl and gently drizzle over olive oil and coat the salmon well with spice mixture. Let sit 5-10 minutes.
  • In the meantime, cook the rice in a saucepan with salted water according to package instructions.
  • To the larger skillet, add chopped onion and cook 5 minutes, until softened. 
  • Add 2 tablespoons butter, remaining crushed garlic cloves and ginger, 1 tablespoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric. 
  • Season with salt and pepper. 
  • Cook until very fragrant, about 5 minutes. 
  • Add the diced tomatoes and continue cooking for another 3-4 minutes.
  • Reduce the heat to low. 
  • Add coconut milk. 
  • Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. 
  • Remove from the heat and stir in the cilantro. 
  • Season with salt and pepper.
  • While the sauce is cooking prepare the salmon, heat the oil in a large pan over medium-high heat. 
  • Add the salmon and cook on both sides until JUST cooked through, about 3-4 minutes. 
  • Serve the salmon and sauce over bowls of rice with hot naan and garnish with more coriander and sprinkle over pomegranate seeds.

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