Ingredients:

  • 1 lb salmon fillets
  • 1/2 tsp turmeric powder
  • 1/2 tsp sea salt
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup crushed tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp Kashmiri red chili powder
  • 1 cup full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pat the salmon fillets dry with paper towels. Rub them with the turmeric, salt, and lemon juice. Note: Dry fish sears better and doesn't steam in the pan.
  2. Heat 1 tbsp of oil in a 12 inch skillet over medium high heat. Place salmon in the pan and cook for 3-4 minutes per side until a golden brown crust forms. Remove fillets and set aside on a plate.
  3. In the same skillet, add the remaining oil. Sauté diced onions until they are translucent and golden.
  4. Stir in minced garlic and grated ginger, cooking for 60 seconds until the aroma fills the room.
  5. Stir in the cumin, coriander, and chili powder, toasting for 30 seconds. Note: Don't let the spices burn, or they'll taste bitter.
  6. Pour in the crushed tomatoes and simmer on medium heat for 5-7 minutes until the sauce thickens and turns a deep red.
  7. Lower the heat and stir in the full fat coconut milk and lime juice. Note: Lowering the heat prevents the coconut milk from curdling.
  8. Return the seared salmon fillets to the pan and simmer gently for 2-3 minutes until the fish is opaque and flakes easily with a fork.
  9. Garnish with chopped cilantro and additional salt to taste.