Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Salmon filets or steaks |
| Juice of one lemon | |
| 1 teaspoon | Ground turmeric |
| Salt; to taste | |
| ¼ cup | Olive oil |
| 1 | Onion; peeled, chopped |
| 6 | Garlic cloves; peeled, crushed |
| 1 | Piece Fresh gingerroot - (1"); peeled, chopped fine |
| 1 teaspoon | Poppy seeds |
| ¼ teaspoon | Black peppercorns; crushed |
| 1 tablespoon | Ground coriander |
| 2 teaspoons | Ground cumin |
| ¼ teaspoon | Ground dried red chilies; or to taste |
| 3 larges | Tomatoes; chopped |
| 1 cup | Frozen green peas; thawed, drained |
| ¼ cup | Chopped cilantro or parsley; for garnish |
Season the salmon with lemon juice, turmeric and salt. Set aside to marinate for about 15 minutes. Heat the oil in a large saucepan and add the onion, garlic, and ginger root. Cook over medium heat until onion is browned. Add poppy seeds and crushed peppercorns to the onion mixture and stir for one minute. Add the coriander, cumin and ground chilies and cook for five minutes, stirring constantly. Mix the tomato and peas in with the spices. Transfer the marinated salmon with the lemon juice to the pan.
Gently top the salmon with the spice mixture. Cover and simmer for 10 to 15 minutes until the salmon is firm. Garnish and serve with rice and chutney.
Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...
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