Hi. I'm Becky, and I love to eat. 

Garam Masala Salmon

Garam Masala Salmon

I had a big old slab of salmon in my freezer, caught by a friend this past Summer. I decided to rub it down, Indian style, for a rich and warm flavor. It turned out juicy and fragrant; serving it over lemon couscous and a side of roasted vegetables. The spicy yogurt drizzle is the perfect balance for this easy dish, with a serious kick at the end!

Garam Masala Salmon

  • 1/2 tbsp. garam masla
  • 1/2 tbsp. cumin
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/8 tsp chilli powder
  • 2 tbsp. olive oil
  • 1 tbsp. pureed ginger
  • 2 tbsp. cardamom pods
  • 1 lemon, cut into thin rounds
  • 1/4 cup thinly sliced purple onion

Spicy Yogurt Drizzle

  • 1/3 cup Greek yogurt
  • 1/4 tsp chilli powder
  • 2 tbsp. lemon juice
  • 2 tbsp. honey

Preheat oven to 400*. Mix all spices, aside from cardamom pods, ginger and olive oil in bowl until fully combined. Place salmon on the skin onto a lined baking sheet or fish pan. Spread oil and spice mixture evenly over fish. Cut lemon into fine rings, and thinly slice a 1/4 cup of purple onion. Evenly space the lemon and onion over the top of the fish. Sprinkle the cardamom pods over to finish.

Cover the dish with foil and place in the oven. Bake at 400* for 20-30 minutes, depending on the size of the slab. Uncover for the last 5 minutes and broil on high.

While salmon is baking, prepare your spicy yogurt drizzle. Combine all ingredients in a small bowl, and store in fridge until ready to serve.

This is a Next Level Performance approved recipe.

This is a Next Level Performance approved recipe.

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