The garam masala is a great idea. It turns a simple dish into a simply delicious dish. I served it with brown jasmine rice and sauteed asparagus.
Garam masala, a warm Indian spice blend, makes a simple rub for fish, chicken, pork, or lamb. Serve the salmon with steamed snow peas and precooked jasmine rice (such as Uncle Ben's).
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- Calories: 326
- Fat: 17.6g
- Saturated fat: 4.6g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 3.8g
- Protein: 38.1g
- Carbohydrate: 1.1g
- Fiber: 0.1g
- Cholesterol: 98mg
- Iron: 0.8mg
- Sodium: 389mg
- Calcium: 32mg
- 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 thinly sliced green onions
- 2 tablespoons crème fraîche or sour cream
- 1 teaspoon fresh lime juice
- 1 lemon, cut into wedges
- 1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle fillets evenly with garam masala and 1/2 teaspoon salt. Add fillets to pan, skin side down. Cook 7 minutes; turn over, and cook 1 minute or until desired degree of doneness.
- 2. Combine remaining 2 1/2 teaspoons oil, remaining 1/8 teaspoon salt, yogurt, green onions, crème fraîche, and lime juice in a small bowl, stirring with a whisk. Serve yogurt mixture with fillets. Serve with lemon wedges.
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