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Wild salmon pairs well with the Indian spice blend called garam masala, which literally means hot (garam) spice (masala).
Try topping the seasoned, cooked salmon with a dollop of plain yogurt or the Indian yogurt/spice/cucumber sauce known as raita.
Garam Masala Salmon
Adapted from a recipe in the June 1995 issue of Food & Wine magazine
1 tablespoon Vital Choice Macadamia Nut Oil or olive oil
About 1 tablespoon garam masala (prepackaged or recipe follows*)
Six 6-ounce Vital Choice Salmon Fillets
Salt to taste
- In a small bowl, combine the oil and garam masala. Rub the mixture evenly over both sides of the salmon. Sprinkle the salmon lightly with salt. (May cover and refrigerate for up to 2 hours.)
To sear: Preheat the oven to 400 degrees.
- Place a skillet over medium-high heat. Add the salmon and do not move or turn it for 2 minutes. (If the salmon sticks to the skillet, it is not properly seared; cook for 30 more seconds and try again.) Turn and cook until lightly browned and crisp but not cooked through, 1 to 2 minutes. Transfer the skillet to the oven and finish cooking to the desired degree of doneness.
To broil: Preheat the broiler.
- Broil the salmon, turning once, until the salmon is cooked to the desired degree of doneness.
* To make your own garam masala, combine 1 tablespoon each of ground coriander, ground cumin, ground black pepper, ground cayenne pepper, ground fennel seeds and ground ginger and ground cardamom. Add 1 teaspoon each ground cloves and grated nutmeg. (May cover and keep at room temperature for up to 1 month.)
Nutrition per serving: 365 calories, 46 gm protein, 2 gm carbohydrates, 18 gm fat, 125 mg cholesterol, 3 gm saturated fat, 173 mg sodium, 0 gm dietary fiber