Salmon Cutlets in Indian Creamy Sauce
Indulge in the rich, aromatic flavors of **Salmon Cutlets in Indian Creamy Sauce**, a fusion dish that brilliantly combines tender, pan-seared salmon filets with a luxuriously spiced tomato-based curry. This recipe is infused with classic Indian spices like cumin, coriander, garam masala, and fenugreek leaves, creating a harmonious balance of tangy, smoky, and creamy flavors. The golden-brown salmon is simmered in a velvety sauce enhanced with heavy cream and finished with a sprinkle of fresh cilantro for a vibrant touch. Perfectly paired with steamed rice or naan, this dish is a comforting yet sophisticated option for weeknight dinners or special occasions. Easy to prepare and bursting with bold flavors, this recipe is a must-try for seafood and curry lovers alike!
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Recipe Information
Ingredients
- 4 pieces Salmon filets
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Vegetable oil
- 1 large (finely chopped) Onion
- 4 (finely minced) Garlic cloves
- 1 inch piece (grated) Ginger
- 1 cup Tomato puree
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 cup Heavy cream
- 1 teaspoon (dried, crushed) Fenugreek leaves
- 2 tablespoons (chopped) Fresh cilantro
- 0.5 cup Water
Instructions
Pat dry the salmon filets and rub them with salt, turmeric, black pepper, and lemon juice. Let them marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the salmon filets in the skillet and sear for 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the chopped onion until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant.
Stir in the tomato puree, cumin powder, coriander powder, garam masala, and red chili powder. Cook the mixture for 5 minutes, stirring occasionally, until the oil begins to separate.
Pour in the water and bring the sauce to a gentle simmer. Let it cook for another 3-4 minutes to develop the flavors.
Lower the heat and stir in the heavy cream and crushed fenugreek leaves. Mix well and simmer for another 2 minutes.
Gently place the seared salmon filets in the sauce. Spoon the sauce over the filets and let them simmer for 5 minutes to absorb the flavors.
Garnish with chopped fresh cilantro before serving. Serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 23.6 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 245 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4891 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
