So sorry for the lack of posts! I just moved and finally dug out my pots and pans, spices, and pantry items and am ready to get cooking again! Because unpacking is still taking up most of my nights, expect a few quick recipe posts in the coming days. I thought I’d get started with my favorite meal: salmon! This recipe for Spice Roasted Salmon takes just fifteen minutes!
This recipe from Cooking Light is so simple but packs a ton of flavor. The salmon is sprinkled with garam masala, a spice mixture commonly used in Indian cooking. The ingredients can vary, but typically include ground pepper, cumin, cloves, and cardamom. There is a slight heat to garam masala, so the salmon is topped off with a cooling yogurt mixture.
Ingredients:
- 1 1/2 tablespoons olive oil, divided
- 4 (6-ounce) sustainable salmon fillets
- 3/4 teaspoon garam masala
- 5/8 teaspoon kosher salt, divided
- 1/3 cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons chopped chives
- 2 tablespoons crème fraîche or sour cream
- 1 teaspoon fresh lime juice
- 1 lemon, cut into wedges
Add 2 teaspoons olive oil to a large saute pan over medium-high heat, swirling to coat. Sprinkle the salmon evenly with 3/4 teaspoons garam masala and 1/2 teaspoon salt.
Add the salmon to the saute pan, skin side down and cook for 7 minutes.
Flip the salmon and cook for an additional minute or until desired degree of doneness.
While waiting for the salmon to cook, combine 2 1/2 teaspoons olive oil, 1/8 teaspoon salt, Greek yogurt, creme fraiche, lime juice, and chives in a small bowl.
Stir to combine.
Top each salmon fillet with a dollop of the yogurt mixture and serve with lemon wedges.
I served this with some coconut rice. I wanted to also pair it with steamed snap peas, but my supermarket was all out. I have a feeling it would have been great with this salmon!
The garam masala seasoning adds a really wonderful warm spiced flavor to the salmon. The yogurt mixture is so creamy and counteracts a bit of the heat from the spices. My boyfriend and I gobbled this up as quickly as it took to make it!
Ingredients
- 1½ tablespoons olive oil, divided
- 4 (6-ounce) sustainable salmon fillets
- ¾ teaspoon garam masala
- ⅝ teaspoon kosher salt, divided
- ⅓ cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons chopped chives
- 2 tablespoons crème fraîche or sour cream
- 1 teaspoon fresh lime juice
- 1 lemon, cut into wedges
Instructions
- Add 2 teaspoons olive oil to a large saute pan over medium-high heat, swirling to coat.
- Sprinkle the salmon evenly with ¾ teaspoons garam masala and ½ teaspoon salt.
- Add the salmon to the saute pan, skin side down and cook for 7 minutes.
- Flip the salmon and cook for an additional minute or until desired degree of doneness.
- While waiting for the salmon to cook, combine 2½ teaspoons olive oil, ⅛ teaspoon salt, Greek yogurt, creme fraiche, lime juice, and chives in a small bowl. Stir to combine.
- Top each salmon fillet with a dollop of the yogurt mixture and serve with lemon wedges.
Your salmon looked like it turned out great! I’m going to try this. Love your presentation with the yogurt.
This is a very nice recipe. Instead of frying, I baked the salmon at 425 degrees for about 13 minutes.
As well, I added some toasted pine nuts on top of the yogurt mixture. Instead of serving with lemon wedges, I used lime.
Very, very good.