Salmon Cutlets in Indian Creamy Sauce

Name: Salmon Cutlets in Indian Creamy Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 383 grams coconut milk; 411 grams chopped tomatoes; 2 garlic cloves; 4 servings olive oil; 2 onions; 4 fillets salmon fillets; 4 servings salt and pepper; 2 Tbsps indian spices (garam massala, or a mix of you own favourite spices)

The recipe Salmon Cutlets in Indian Creamy Sauce could satisfy your Indian craving in about 35 minutes. Watching your figure? This gluten free, dairy free, and primal recipe has 653 calories, 38g of protein, and 48g of fat per serving. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut milk, canned tomatoes, indian spices, and a few other things to make it today. To use up the spices you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Ingredients

Servings:

383grams

coconut milk 411grams

chopped tomatoes 2

garlic cloves 4servings

olive oil 2

onions 4fillets

salmon fillets 4servings

salt and pepper 2Tbsps

indian spices (garam massala, or a mix of you own favourite spices)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.