By Elisha Denburg
This is a quick recipe (only about 20 minutes cooking time) that is simple yet very flavourful. The rice calls for garam masala, an aromatic Indian spice blend you can find in specialty spice shops or Indian grocery stores. This version serves two, but can easily be multiplied to pacify the appropriate volume of drunken and ornery dinner guests.
For the Salmon:
2 salmon fillets
1 tbsp cumin, ground
1 tbsp coriander, ground
1 tsp paprika
1 tbsp brown sugar
3 tbsp fresh ginger, minced
1 tbsp soy sauce
1 tbsp sunflower or canola oil
1 pinch of salt & pepper
Mix together and marinate salmon for one hour. Place salmon on tin foil on a baking sheet (for easy cleanup), skin side down. Bake at 400F for 15 min. Let rest for 5 min before removing salmon from baking sheet (use a spatula and the salmon will come right off its skin).
For the Rice:
½ cup basmati rice
1 cup water
1 tbsp sunflower or canola oil
1 tbsp mustard seeds
1 tbsp curry powder
1 tsp garam masala
2 tbsp dried mango, mince
2 cloves garlic, minced
pinch of salt & pepper
1 handful chopped fresh coriander
lime wedges for garnish
Heat oil in small saucepan on medium heat, add mustard seeds. Add curry powder, garam masala, salt pepper and dried mango when mustard seeds start to pop. Sautee until fragrant.
Add rice, stir until coated with oil and spices. Add water, bring to a boil, cover and reduce to low heat. Let sit until all water has been absorbed and rice is cooked through. Take off heat, stir in fresh coriander. Serve salmon on rice and squeeze lime juice over top. Bask in glowing compliments.
