Salmon Kalia in Panch Phoron Sauce

Name: Salmon Kalia in Panch Phoron Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps chopped fresh cilantro; 1 teaspoon minced peeled fresh ginger; 1 teaspoon Garam Masala; 3 garlic cloves, minced; 2 teaspoons Panch Phoron Blend; 1 teaspoons ground turmeric; 2 Tbsps plain low-fat yogurt; 946 milliliters thinly sliced onion (about 1 large); 2 teaspoons paprika; 1 kilograms salmon fillets (about 1 inch thick); 1 teaspoon salt, divided; 5 serrano chiles, halved and seeded; 1 medium tomato, cut into 1/2-inch thick wedges (about 8 ounces); 454 grams tomatoes; 1 Tbsp vegetable oil, divided; 237 milliliters water; 227 grams peeled Yukon gold potato, cut into 1/4-inch strips; 473 milliliters (1/2-inch) cubed zucchini

Salmon Kalian in Panch Phoron Sauce might be just the main course you are searching for. One portion of this dish contains about 38g of protein, 14g of fat, and a total of 368 calories. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. If you have tomatoes, serrano chiles, garam masala, and a few other ingredients on hand, you can make it. To use up the low fat plain yogurt you could follow this main course with the Yogurt Molasses Cookies as a dessert.

Instructions

Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes.

Ingredients you will need

Salmon Fillets

Turmeric

Salt

Dry Seasoning Rub

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add fillets; cook 1 minute on each side.

Remove fillets; cover and set aside. (Fish need not be fully cooked.)

Ingredients you will need

Fish

Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.

Ingredients you will need

Vegetable

Potato

Onion

Place 1 pound tomatoes in a food processor; process until pureed.

Ingredients you will need

Tomato

Equipment you will use

Food Processor

Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.

Ingredients you will need

Tomato Puree

Vegetable

Zucchini

Garlic

Yogurt

Salt

Equipment you will use

Frying Pan

Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the chiles and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Vegetable

Chili Pepper

Tomato

Fish

Equipment you will use

Frying Pan

Sprinkle with Garam Masala and cilantro.

Ingredients you will need

Garam Masala

Cilantro

Equipment

Frying Pan

Food Processor

Ingredients

Servings:

3Tbsps

chopped fresh cilantro 1teaspoon

minced peeled fresh ginger 1teaspoon

Garam Masala 3

garlic cloves, minced 2teaspoons

Panch Phoron Blend 1teaspoons

ground turmeric 2Tbsps

plain low-fat yogurt 946milliliters

thinly sliced onion (about 1 large)2teaspoons

paprika 1kilograms

salmon fillets (about 1 inch thick)1teaspoon

salt, divided 5

serrano chiles, halved and seeded 1medium

tomato, cut into 1/2-inch thick wedges (about 8 ounces)454grams

tomatoes 1Tbsp

vegetable oil, divided 237milliliters

water 227grams

peeled Yukon gold potato, cut into 1/4-inch strips 473milliliters

(1/2-inch) cubed zucchini

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.