Sprinkle salmon steaks with lemon juice and set aside. Heat oil in a
large shallow frying pan. Add onion, garlic, gingerroot and TANDOORI
BOMBAY BLEND. Sauté over medium heat, until onion is lightly
browned. Add diced tomato and simmer for 2 to 3 minutes. Place
salmon steaks in pan and spoon sauce over them. Sprinkle with
cilantro. Cover and simmer 10 to 15 minutes, until fish flakes easily
when pierced with a fork.
Serve with a tossed salad with Creamy Garlic Dressing (page 14) and
Fragrant Saffron Basmati Rice (page 40) sprinkled with toasted pine
nuts and almonds.
Makes 6 servings
Category
Seafood
TANDOORI BOMBAY BLEND
Servings
Makes 6 servings
Author
- 2 lb salmon steaks
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 1 large onion, diced
- 6 cloves garlic, crushed
- 1 to 2 Tbsp finely chopped gingerroot
- 1 Tbsp SPICE BAZAAR TANDOORI BOMBAY BLEND
- 1 large tomato, diced
- 1/4 cup chopped cilantro