Tandoori Salmon with Kale
Garam masala is the basic mix of Indian spices. You can purchase it at ethnic or health food stores. Use your favorite chile pepper in this dish. Jalapeños work fine, as do Anaheim or other green chiles, or even red pepper flakes if that’s what you have in your cupboard. For additional garnishing, use sprigs of fresh mint or cilantro. If your diet is dairy-free, try this recipe with plain soy yogurt.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the broth and 2 tablespoons of water and stir to make an even layer.
Step 4
Press the kale into the pot, mashing down until it fits below the halfway point.
Step 5
Place the salmon on top of the kale. Squeeze the juice from one lemon half and drizzle over the fish. Lightly season with salt and pepper.
Step 6
In a small bowl, mix the yogurt, ginger, garlic, chile pepper, garam masala, and turmeric, then pour the mixture over the salmon.
Step 7
Toss in the butternut squash and lightly season with salt and pepper.
Step 8
Cover and bake for 35 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Slice the other lemon half into wedges for garnish. Serve immediately.
nutrition information
Step 9
Calories: 643
Step 10
Protein: 39g
Step 11
Carbohydrates: 100g
Step 12
Fat: 12g
Step 13
Cholesterol: 80mg
Step 14
Sodium: 585mg
Step 15
Fiber: 4g
