It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice. Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family. Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice”
Fish is a big staple in our home and I try to make it at least once a week for the girls. This Fish Tikka Masala is a great way to incorporate fish and the Indian flavors. I actually was able to make it in 30 minutes which I was surprised about. There is a little multitasking involved but don’t worry, I’ll walk you through it.
What is Fish Tikka Masala? Tikka basically indicates that there are going to be pieces of meat that are either pan seared or tandoor baked. Before searing the fish, I first let it sit in lemon juice to tenderize the meat, then I marinate it in yogurt and spices for added flavor.
The Masala is a delicious tomato cream gravy in which the fish then simmers and becomes juicy and flaky. This gravy is great because it’s not super creamy, filled with flavor without being overpowered by heat.
As to the type of fish, I used salmon as it holds really well in the simmering sauce but you can also use Tilapia if Salmon is not available. But just as important as the fish is the sauce. If the sauce is not good, it doesn’t matter how well you seared your fish. There are some recipes that I want that texture and chunkiness however, this tikka masala is not it, so once the sauce is pretty much ready to eat, blend it down to a creamy texture with a hand blender.
Serve it up with some warm Naan or Rice and have yourself a delicious meal. From my kitchen to yours, I hope you enjoy this Fish Tikka Masala!
Here are the tools I used for this recipe:
Recently, we’ve been eating a rotation of mostly the same foods as at least 50% of our household has been taking shifts getting sick. Well, I’m happy to say, we’re (hopefully) finally getting to the tail end of it so that means no more soup or tea! My hubby recently picked up some Udon noodles for me (he knows I like them a lot!) and I’ve been trying to figure out what I want to do with them. Sure they taste great on their own but let’s get real, they taste even better paired with a delicious filet of salmon.
I’ve also been playing around with my version of a teriyaki sauce. Most of the recipes I found online included a sake but since I was going to experiment on my toddlers as well as my hubby, I decided to leave that one out. I have to say, this sauce turned out pretty delicious – I even dipped my brussels sprouts in the leftover as if it were a dipping sauce. Try it out and tell me what you think!
The best part about this sauce is that it is very simple and most people have these ingredients at home! In a little mixing bowl, add the soy sauce, brown sugar, ground ginger, and minced garlic. I also added a little flour, some chili pepper flakes and EVOO to the bowl.
This is my favorite part of the recipe – sesame seeds. The nutty flavor and crunch adds just the right note of balance.
Whisk everything really well. You want all the ingredients to blend well and make sure there are no lumps from the flour added. They won’t cook and trust me – it can ruin the taste.
In a large bowl, line 2 6oz salmon filets and cover with the teriyaki sauce. Let it marinate for at least 30 minutes.
Coat the bottom of a cast iron skillet with EVOO and heat on high until it starts to smoke. Reduce the heat and place the salmon skin side up and let it cook for 4 minutes. Do Not Touch the salmon for the next 4 minutes. I know people get anxious and want to check if it is cooking properly, is it burned, there’s a char type smell coming, etc, etc. I assure you nothing is wrong with it. In fact, the more you try to check it, the more it will not cook properly.
Once your 4 minute timer goes off, flip the salmon the other side and cook for another 3 minutes.
Serve with noodles or rice and enjoy!
Teriyaki Salmon:
Ingredients:
2Tbsp Soy Sauce
1Tbsp Brown Sugar
3 cloves minced garlic
1/4tsp ground ginger
1/2tsp chili flakes
1Tbsp sesame seeds
1/2Tbsp flour
2tsp EVOO
2 6oz Salmon filets (can be replaced with tofu or any of your favorite veggies)
Directions:
In a small mixing bowl, add all of the ingredients and whisk to combine everything.
Coat a cast iron skillet with EVOO and heat on high over the stove. When it starts smoking, add salmon skin side up and cook for 4 minutes.
Flip and cook another 3 minutes.
Serve hot with noodles or rice.
Enjoy!
A quick and easy weeknight recipe that tastes good and doesn’t require any effort – sounds like something I can go for all the time. I’m not a fish expert by any means but I like to experiment whenever I can. Here’s one of the simplest but tastiest (according to the husband) salmon I’ve made.
I got a 1lb wild salmon filet from the market (you can ask your butcher to take off the skin – I’ll admit, I hate doing that!)
Heat the oven to 400°F. In a pan, line foil so it overflows about 2 inches on all sides.
Add the salmon, drizzle olive oil, salt and pepper on both sides.
Sprinkle finely chopped rosemary and thyme on the top.
Cover with thinly sliced lemons
Fold two of the sides over to make a handle. Then fold over each of the other two sides so that none of the steam or liquid seeps out when it’s baking.
Bake in the oven for 20 minutes. When you pull it out, poke a couple of holes in to let the steam out before opening the foil completely. Portion out into two servings and serve with rice and your favorite veggies!
Makes 2 servings so it’s perfect for a date night!
Ingredients:
1lb salmon filet
1Tbsp finely chopped rosemary
1Tbsp finely chopped thyme
1/2 lemon, thinly sliced
1Tbsp olive oil
Salt to taste
Pepper to taste
Instructions:
Heat the oven to 400°F. In a pan, line foil so it overflows about 2 inches on all sides.
Add the salmon, drizzle olive oil, salt and pepper on both sides.
Sprinkle finely chopped rosemary and thyme on the top.
Cover with thinly sliced lemons
Fold two of the sides over to make a handle. Then fold over each of the other two sides so that none of the steam or liquid seeps out when it’s baking.
Bake in the oven for 20 minutes. When you pull it out, poke a couple of holes in to let the steam out before opening the foil completely. Portion out into two servings and serve with rice and your favorite veggies!
