Salmon Tikka Masala

Entree, Fish, MacroFactor

Prep Time: 15 mins Cook Time: 30 mins Servings: Yield: 4 servings Source:

Ingredients

1 1/2 teaspoon kosher salt

1 1/2 lbs skinless salmon fillet, cut into 4 pieces

1/2 tablespoon ghee , or coconut oil to make it DF, W30

1/2 small onion, chopped

3 cloves garlic, minced

1 teaspoon grated ginger

3/4 teaspoon turmeric, divided

1/2 teaspoon garam masala

1/2 teaspoon ground coriander

3/4 teaspoon cumin

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cardamom

1 cup canned petite diced tomatoes

4 tablespoons full fat canned coconut milk*, shake well

1/4 cup fresh cilantro leaves, for serving

Directions

Season salmon with 1/4 teaspoon salt, 1/4 teaspoon turmeric.

Melt ghee or oil in a medium skillet over medium heat, add onion, garlic, ginger and 6 spices (from turmeric to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 5 minutes.

Transfer to a blender along with tomatoes and blend until smooth, pour back into the skillet and season with 1/2 teaspoon salt, simmer covered on low heat 15 to 20 minutes, until the flavors meld.

Stir in coconut milk and add the salmon, turning to evenly coat.

Simmer to a gentle boil and cook 2 to 3 minutes, until the salmon is cooked through.

Serve garnished with cilantro.

Nutrition

2 Cals: 283 Protein: 30 Carbs: 8.5 Fats: 14
Fiber: 1.5 45 mins
Fiber: 1.5
Serving: 1 piece salmon, 1/2 cup sauce, Calories: 283 kcal, Carbohydrates: 8.5 g, Protein: 30 g, Fat: 14 g, Saturated Fat: 5 g, Cholesterol: 82 mg, Sodium: 500.5 mg, Fiber: 1.5 g, Sugar: 3.5 g