Tandoori Spiced Salmon with Punjabi Masala

This is another little weeknight one-pot-wonder perfect for when you're looking for something quick, easy, healthy, and crazy flavorful! In order to help keep things super simple, this recipe uses a few products from our good friend, Anupy Singla, who is the owner and founder of Indian as Apple Pie, a line of simple Indian inspired sauces and spice blends.

This recipe uses the Indian as Apple Pie Tandoori Spice blend as well as a jar of the Punjabi Masala. Traditionally in Indian cooking, toasting your spices is one of the most fundamental things that you can do. In this recipe, we treat the Tandoori Spice blend almost as we would blackening seasoning in a Cajun recipe. The salmon is tossed with the spice blend and then seared in a pan first, which helps to develop those spices while also flavoring the oil for when we cook off the other ingredients. It's just a quick little time saver that allows you to develop more flavor in your pan.

Tandoori Spiced Salmon with Punjabi Masala

Serves 2-4

INGREDIENTS:

• 4 1/4lb salmon fillets, skin on
• 1 yellow onion, thinly sliced
• Optional Vegetables: spinach, frozen peas, bell peppers, etc
• 2 tablespoons Indian as Apple Pie Tandoori Spice blend
• 1 jar Indian as Apple Pie Punjabi Masala
• 3 tablespoons of vegetable oil
• Salt
• Optional ganrishes: green onion, cilnatro, lime wedges, fried shallots

DIRECTIONS:

1. Place your salmon fillets on a platter and season all sides generously with the Tandoori Spice blend
2. In a large skillet over medium-high heat, add your vegetable oil. Once hot, add your salmon fillets and sear skin side down until the skin has crisped. Approximately 2-3 minutes
3. Remove the salmon from the pan and set aside until needed
4. Add the onions to the oil in your already hot pan and cook until soft and golden brown. Approximately 10-15 minutes
5. Add in your optional veg and the Punjabi Masala sauce. Fill the Punjabi Masala sauce jar half way with water and add that to the pan as well. Stir to combine and season with salt to taste
6. Place your fish fillets back into the pan skin side up and simmer for approximately 10 minutes, or until the fish is fully cooked through
7. Serve with a side of basmatti rice and garnish as desired