"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Garam Marsala Salmon Recipe

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This recipe for Garam Marsala Salmon, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Stringfellow

Category:
Category:

Ingredients:  
Ingredients:  
For Raita:
2 tsp grated fresh ginger
1 tsp lemon juice
3/4 cup plain yogurt
1 garlic clove, pressed
1/8 tsp ground cumin
1/4 tsp salt

2 boneless, skinless salmon fillets (4 oz each)
1/4 tsp salt
2 tsp olive oil
1/2 tsp garam marsala spice blend

Directions:
Directions:
For raita, mix ginger and lemon juice in small bowl. Add yogurt, pressed garlic, cumin and salt; whisk well.
For salmon, season salmon with salt; place 1/4 cup raita in 2 qt mixing bowl with salmon, turning to coat.
As salmon marinates, add oil and garam marsala to saute pan; heat over medium heat 1-2 minutes or until fragrant. Add salmon (discard marinade); cook 3-4 minutes or until browned. turn salmon over and cook another 3-4 minutes or until salmon flakes easily with a fork.
Serve with rice or couscous and extra raita.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
The Raita is a cooling counterbalance for the Garam Marsala.
Garam Marsala can be found in the spices (usually in the more expensive brands, though).

 

 

 

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