Christmas Special – Salmon tikka with brown rice & Spinach sauce

Tis the season to be jolly…fa, la, la, la…Christmas is just around the corner! It may not snow here and I have not yet experienced a white Christmas, but the landscape is sure pretty! Beautiful lighting everywhere, carol singers on the street, Christmas trees adorned with beautiful ornaments, the wet streets reflecting the shimmer, the air filled with the aroma of baked goodies, and above all the desire to be with family makes it all special!!

christmas lights

 

After scrambling through crowded shopping malls and running around to get a new look for the holidays, we may end up with no time to cook up dinner. Here’s a simple, yet gourmet meal, ready in 30 minutes especially created for the holidays and to keep up the red & green theme! 🙂 The salmon tikka is a pan-fried salmon fillet with just two Indian spices and served with a silky smooth spinach sauce. You will be surprised how delicious spinach tastes with just butter, salt and pepper. You don’t need to add a whole lot of butter to make your sauces as the vegetable itself has a lot of flavor and a small amount can do the trick of enhancing the flavor. You can substitute with olive oil as well, if you so desire. 

Salmon from a safe and sustainable source is a rich source of protein and omega 3 fatty acids. It took me some time to impress my husband with a salmon dish that stood up to his liking and here it is for you to try. This dish is especially for those who do not like salmon! 🙂

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Be merry, eat healthy, stay warm! 🙂 Wishing you all Happy Holidays~~

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Salmon Tikka / Pan-roasted Salmon

2 salmon fillets (~110 gms each), scales and bones removed (refer to GOOD TO KNOW SECTION for safe seafood choices)

1 tbsp olive oil

2 cloves garlic, roughly chopped

1/2 tsp red chili powder

1/2 tsp coriander powder

a few sprigs of cilantro, chopped

salt & pepper to taste

lemon slices & chopped tomatoes for serving

 

Spinach Sauce

4 cups of fresh spinach leaves, washed and drained

2 tsp butter/olive oil

salt & black pepper to taste

 

Procedure:

  1. Begin by cooking some brown rice if you would like to serve the salmon with brown rice.
  2. While your rice is cooking, chop garlic and cilantro and rub them on to the salmon fillets along with some salt & pepper, skin side down.
  3. Heat oil in a pan and while it is on medium heat, add the red chili powder and coriander powder and mix lightly. This will ensure the spices are evenly spread over the fillets. Do not add the powder to hot oil as they could get burnt.
  4. Transfer the salmon fillets to the pan with the skin side up and gently swirl the fillets in the spices. Then flip them over and cook on medium heat till the salmon is cooked more than halfway. You will see the pink color fade along the sides of the fillets. It will take around 5 mins.
  5. Then flip them over delicately and let the salmon cook all the way. Transfer the fillets to your plate.
  6. If your rice is ready, you may saute the rice in the leftover oil that is infused with the spices and herbs.
  7. Heat butter/oil in a clean pan and add butter or olive oil.
  8. Saute the spinach and season with salt & pepper. Cover and let it steam in its moisture for 2-3 minutes.
  9. Cool slightly and the blenderize to make a smooth puree. Add small amount of water, if needed.
  10. Serve the puree as a sauce for the salmon with your spiced/plain brown rice and some freshly chopped tomatoes.

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Salmon Tikka with Brown rice & Spinach sauce
Serves 2
A delicious pan-fried salmon served over silky spinach sauce and brown rice.
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Total Time
30 min
Total Time
30 min
Salmon Tikka / Pan-roasted Salmon
  1. 2 salmon fillets (~100 gms each), scales and bones removed (refer to GOOD TO KNOW SECTION for safe seafood choices)
  2. 1 tbsp olive oil
  3. 2 cloves garlic, chopped
  4. 1/2 tsp red chili powder
  5. 1/2 tsp coriander powder
  6. a few sprigs of cilantro, chopped
  7. salt & pepper to taste
  8. lemon slices & chopped tomatoes for serving
Spinach sauce
  1. 4 cups of fresh spinach leaves, washed and drained
  2. 2 tsp butter/olive oil
  3. salt & black pepper to taste
Instructions
  1. Begin by cooking some brown rice if you would like to serve the salmon with brown rice.
  2. While your rice is cooking, chop garlic and cilantro and rub them on to the salmon fillets along with some salt & pepper, skin side down.
  3. Heat oil in a pan and while it is on medium heat, add the red chili powder and coriander powder and mix lightly. This will ensure the spices are evenly spread over the fillets. Do not add the powder to hot oil as they could get burnt.
  4. Transfer the salmon fillets to the pan with the skin side up and gently swirl the fillets in the spices. Then flip them over and cook on medium heat till the salmon is cooked more than halfway. You will see the pink color fade along the sides of the fillets. It will take around 5 mins.
  5. Then flip them over delicately and let the salmon cook all the way. Transfer the fillets to your plate.
  6. If your rice is ready, you may saute the rice in the leftover oil that is infused with the spices and herbs.
  7. Heat butter/oil in a clean pan and add butter or olive oil.
  8. Saute the spinach and season with salt & pepper. Cover and let it steam in its moisture for 2-3 minutes.
  9. Cool slightly and the blenderize to make a smooth puree. Add small amount of water, if needed.
  10. Serve the puree as a sauce for the salmon with your spiced/plain brown rice and some freshly chopped tomatoes.
Notes
  1. Salmon Tikka (1 fillet) : 250 Cals | 20 g protein | 18 g total fat | 0 g fiber
  2. Salmon is valued for its omega 3 fatty acid & protein content.
  3. Brown rice (1/2 cup cooked): 100 Cals | 2.5 g protein | 1 g total fat | 2 g fiber
  4. Spinach sauce (1 serving): 70 Cals | 2 g protein | 5 g total fat | 2 g fiber
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