Combine first 6 ingredients in a small bowl, stirring to form a paste. Remove 1/2 teaspoon spice mixture, and reserve remaining mixture. Rub both sides of salmon with 1/2 teaspoon spice mixture; cover and chill.
Heat oil in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender and just beginning to brown. Add garlic; sauté 1 minute or until garlic begins to brown. Stir in reserved spice mixture and tomato. Reduce heat, and simmer for 15 minutes or until thickened, stirring frequently. Remove from heat; keep warm.
Preheat oven to 450°.
Place fish on a broiler pan coated with cooking spray. Bake at 450º for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from oven; cool slightly. Break fish into chunks.
Place 3/4 cup cooked basmati rice on each of 4 large plates. Top each serving with about 3/4 cup tomato mixture and 3 ounces salmon. Sprinkle with cilantro, if desired.
The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook
Loved this recipe--I have made it twice and doubled the spices both times. I also use canned fire-roasted tomatoes and only 12 oz. salmon total and have been perfectly satisfied with just 1/2 cup rice. Have also added green peas to the sauce at the last minute, a dollop of plain yogurt on top of the dish, and a spoonful of Indian eggplant relish along the side.
This recipe is very adjustable, and I've made just 1/4 for a one-person meal. Very satisfying with generous portions. No real need for another dish.
I like this as a different way to prepare salmon. I like the flavors but sometimes I add crushed red pepper and/or serve with siracha sauce, especially when I find salmon on sale or buy cheap frozen salmon (when it doesn't matter as much if you overpower the salmon).
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