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).
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
How to Make It
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.
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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Such a simple dish that produces amazing results. I served it with some coconut rice. For more detail and step-by-step photos, check out my post: http://www.icancookthat.org/2014/03/spice-roasted-salmon.html
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