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Butter Salmon
Based on one of India’s most popluar dishes, Butter Chicken (or murgh makhani), this recipe substitutes salmon for the usual chicken. It’s a rich, vibrant dish and only needs plain rice or Indian flat bread to accompany it. Don’t be put off by the rather long list of ingredients, the dish goes together quickly. Since the sauce and salmon are cooked separately, the sauce can be made a day or two ahead, refrigerated and reheated to serve when the salmon is ready to serve. The aromatic spice mixture garam masala is a blend ground spices and can include black pepper, cinnamon, cloves, star anise, cardamom, nutmeg and bay leaves. Every household in India has their own favorite blend. In the U.S. it’s available in the spice section of most major supermarkets. Ingredients
- Sauce
- 1 tablespoon peanut oil
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 1 tablespoon grated ginger
- 2 large cloves garlic, finely minced
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- 1 bay leaf
- 1/4 cup thick plain full fat yogurt
- 1 cup light cream (reserve ¼ cup for garnish)
- 1 cup tomato puree
- 1/4 teaspoon cayenne pepper, or to taste
- ¼ teaspoon salt
- 1 pinch black pepper
- 1 tablespoon cornstarch
- 1/4 cup water
- Salmon
- 1 tablespoon peanut oil
- 4 fresh boneless salmon filets or steaks
- 1 teaspoon garam masala
- salt & pepper
- sliced green onions or chopped fresh coriander, for garnish
Directions
- Heat 1 tablespoon oil in a large saucepan over medium heat. Saute the onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato puree, and cook for 2 minutes, stirring frequently. Stir in ¾ cup of the cream and yogurt. Reduce heat to low, and simmer for 5 minutes, stirring frequently. Season with salt and pepper. Mix the cornstarch with the water, then stir into the sauce. Cook for about 5 minutes over medium heat or until sauce comes to a boil and is thickened. Set aside and keep warm while cooking the salmon.
- Season the salmon filets or steaks on both sides with salt, pepper and garam masala. Heat 1 tablespoon oil in a large skillet over medium heat. Cook salmon until lightly browned on each side but not quite cooked through. Remove from the saute pan and add to the saucepan with the warm sauce. Over low heat, gently simmer the salmon in the sauce for 5 minutes to finish the cooking. Serve with a generous amount of sauce over the top and drizzled with the reserved cream. Garnish with sliced green onions and serve with plain rice.
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,%20this%20recipe%20substitutes%20salmon%20for%20the%20usual%20chicken.%20It%E2%80%99s%20a%20rich,%20vibrant%20dish%20and%20only%20needs%20plain%20rice%20or%20Indian%20flat%20bread%20to%20accompany%20it.%20Don%E2%80%99t%20be%20put%20off%20by%20the%20rather%20long%20list%20of%20ingredients,%20the%20dish%20goes%20together%20quickly.%20Since%20the%20sauce%20and%20salmon%20are%20cooked%20separately,%20the%20sauce%20can%20be%20made%20a%20day%20or%20two%20ahead,%20refrigerated%20and%20reheated%20to%20serve%20when%20the%20salmon%20is%20ready%20to%20serve.%0D%0A%0D%0AThe%20aromatic%20spice%20mixture%20garam%20masala%20is%20a%20blend%20ground%20spices%20and%20can%20include%20black%20pepper,%20cinnamon,%20cloves,%20star%20anise,%20cardamom,%20nutmeg%20and%20bay%20leaves.%20Every%20household%20in%20India%20has%20their%20own%20favorite%20blend.%20In%20the%20U.S.%20it%E2%80%99s%20available%20in%20the%20spice%20section%20of%20most%20major%20supermarkets.%20%0D%0A%0D%0A){kind=small}
