Salmon with Spiced Tomato Sauce; Indian Cauliflower with Onions and Tomatoes

One of our "favorite" fish is salmon, but I sometimes come to a road-block finding new, creative ways to prepare it. To be honest, plain ol' outdoor grilling is my favorite in the summer (with lots of fresh lemon and a dollop of sour cream-cucumber topping) but winter poses a challenge. With great interest, I found a recipe for salmon that was Indian and gave it a try. Absolutely delicious. The spiced tomato sauce is full of flavor but, since salmon itself is a strongly-flavored fish, they complimented each other beautifully. And I prepared cauliflower cooked with Indian spices as a side which was a winner as well. In fact, I was surprised when Jack declared that he loved the fish, but the cauliflower was incredible. :)


The salmon is easy and quick to put together, the cauliflower a little less so because of the onion puree and additional steps (rather than tossing the flowerets into a veggie steamer...).


Both recipes call for canned tomatoes, so I used a 14-ounce can of diced tomatoes. Half I whirled in the food processor for a couple of seconds to "crush them" for the salmon sauce, the other half was used in the cauliflower recipe.

Hmm, looks a little... pink... :)

* Exported from MasterCook *

Salmon with Spiced Tomato Sauce


Recipe Adapted from Madhur Jaffrey's World Vegetarian
Serving Size : 2


Amount Measure Ingredient -- Preparation Method
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10 ounces salmon fillets
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/8 teaspoon cayenne
1/8 teaspoon ground black pepper
8 ounces canned crushed tomatoes
1/4 cup lowfat half & half
1/2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 Teaspoon ground cinnamon
1/8 teaspoon ground nutmeg


Mix the turmeric, salt, cayenne, and black pepper in a small cup. Dust the salmon fillets with this mixture and set in the refrigerator for 20 minutes


In a small bowl, combine the crushed tomatoes and the next 7 ingredients (through nutmeg).


In a nonstick skillet, heat 1 tablespoon of canola oil. Add the salmon and cook over medium-high heat until lightly browned, about 3 minutes per side. Turn off the heat for a minute, then add the tomato mixture (it may spatter). Turn on the heat to low and bring to a simmer, stirring often. Reduce the heat to very low and cook, carefully turning the salmon halfway through, and cook
for 6-8 minutes.

Transfer salmon to plates, top with additional sauce, and add chopped fresh cilantro, if desired.


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Per serving: 208 Calories (kcal); 6g Total Fat (1g Saturated); (23% calories from fat); 30g Protein; 10g Carbohydrate; 74mg Cholesterol; 481mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates



* Exported from MasterCook *


Indian Cauliflower with Onion and Tomatoes


Recipe Adapted from Madhur Jaffrey's Indian Cooking
Servings: 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 medium onion -- peeled and coarsely chopped
1 teaspoon grated ginger root
4 tablespoons water
1 tablespoon canola oil
16 ounces cauliflower flowerets
1 tablespoon minced garlic
1 cup canned diced tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 small fresh hot chili -- minced
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon garam masala


Put the onion, ginger, and water into a small food processor or electric coffee grinder and blend to a paste


Heat the oil in a large saute pan over medium-high heat. Add the cauliflower and garlic and cook, stirring, for 2 minutes or until a few brown spots start to develop. Remove the cauliflower to a bowl and return the pan to the heat.


Put the onion-ginger mixture into the pan and stir for a minute. Add the tomatoes, cumin, and coriander and stir until it starts to turn brown (about 3-4 minutes). Add the turmeric, cayenne, fresh chili, lemon juice, and salt. Give a few stirs then turn the heat to low. Add the cauliflower and any liquid which may be in the bowl with it. Add 3 tablespoons water, stir gently to mix, and bring to a simmer. Cover and cook until cauliflower is tender (about 5-8 minutes). Remove lid, sprinkle with garam masala, and stir. Serve.


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Per serving: 63 Calories (kcal); 3g Total Fat (trace Saturated); (33% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 611mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates