Recipes

Salmon in an Indian Tomato Cream Sauce with Summer Squash and Cauliflower

For this healthy meal, sustainable salmon is poached in a delicious sauce similar to butter chicken and served with colourful summer squash and delicious cauliflower

By Catherine RBarr /

Credit: Catherine Roscoe Barr

Salmon is poached in a creamy tomato sauce – like a butter chicken sauce – and served over rice with healthy summer squash and cauliflower as sides

Salmon is a tasty and healthy alternative to chicken in this rich, creamy, Indian-spiced sauce

Sustainable SeaChoice salmon was on sale at Urban Fare and I was craving Indian food so I decided to try a new recipe from one of the cookbooks on my shelf: At Home with Madhur Jaffrey.

I also picked up a bag of assorted summer squash and a head of cauliflower to serve with the salmon. I didn’t do anything fancy with them, I just added sea salt and olive oil and let their fresh flavours speak for themselves.

This dish was really easy to make and I used the oven because it was a cool day. If you’re preparing this dish on hot day you could cook all the vegetables together in a slow cooker or a frying pan to prevent heating up your kitchen.

Ingredients

Serves 4

Salmon

  • 2 large salmon fillets, halved
  • 1/4 tsp sea salt
  • 1/8 tsp turmeric
  • 1/8 tsp cayenne pepper
  • 1 cup rice, cooked according to package instructions

Sauce

  • 1 cup tomato puree
  • 1 cup heavy cream
  • 1 tsp sea salt
  • 1 tsp sugar
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tbsp lemon juice
  • 1/8 tsp cayenne pepper

Vegetables

  • 4 cups assorted summer squash, chopped
  • 1 head cauliflower, chopped
  • 2 tbsp olive oil
  • 1/2 sea salt

Instructions

  1. Season salmon pieces with salt, turmeric and cayenne.
  2. Combine all sauce ingredients and mix well.
  3. Preheat oven to 400F.
  4. Toss cauliflower with half the olive oil and salt, spread out on baking sheet, and cook for about 30 minutes or until beginning to brown and still crisp.
  5. Toss squash with the remaining olive oil and salt, spread out on baking sheet, and add to oven for last 15 minutes of the cauliflower’s cooking time.
  6. After you’ve put squash in oven, add sauce to deep frying pan or medium saucepan over medium heat and bring to simmer.
  7. Add salmon and cook for about 2 minutes per side – do not overcook!
  8. Place salmon over bed of rice and generously top with sauce, and serve with squash and cauliflower immediately (don’t leave salmon in frying pan or it will continue to cook and be overdone).