Salmon in a Green Sauce w/Roasted Potatoes

Oh boy, I've been looking forward to making this recipe ever since I first thought of writing this blog. This Salmon dish is fun and ridiculously easy to make. I've adapted this from an old recipe I found several years ago. Tweaking some ingredients here and there.

One of the toughest things about this recipe is using the turmeric. For those that haven't worked with turmeric before, be warned: it stains everything! It will turn your fingers(especially your nails) a mustard yellow along with your cooking utensils. That's why it's best to use metallic spoons or spatulas, otherwise your wooden or plastic utensils will absorb the powder into its pores. In the end, it's worth it. Growing up, the smell of turmeric was always floating in kitchen. Mom knew how to use her spices and was such a great cook; she would just throw spices and vegetables together and it always worked.

A great side dish for the salmon is roasted sweet potatoes. Sweet potatoes are a healthier alternative to regular potatoes as they provide more nutrients and fiber and if you ask me, they just plain taste better.

On another note: I have great friends who know how to get on my good side: by giving me kitchen gadgets as gifts. My brother-in-law Gary gave me a wonderful set of knives as a wedding gift last year. I love these knives so much, I sleep with the knife block next to my bed on the end table. It's true,I just made that up. Also I have to say thank you to Jenny and Greg who found me a great garlic press that both presses and slices without clogging. I love it!

Salmon in a Green Sauce
Recipe adapted from Madhur Jaffrey

• 2 good sized salmon fillets
• Freshly ground pepper and Salt
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper

• 3 tablespoons of vegetable oil
• 3 medium sized shallots, finely diced
• 3 garlic cloves, peeled and minced
• 1 whole bunch of finely chopped fresh cilantro
• 2 medium sized roma tomatoes
• 1 inch fresh ginger root, finely grated
• 1 tablespoon lemon juice
• salt and pepper
• 1 teaspoon garam masala

Rub the fish well on both sides with a generous sprinkling of salts, lots of freshly ground pepper, turmeric, cayenne pepper and set aside.

Heat the oil in a large and deep nonstick frying pan over high heat. When the oil is hot enough, put the fish in and brown quickly on both sides without letting it cook through. Remove with a slotted spoon and set aside. Using the same oil, put in the shallots and garlic. stir and fry until the shallots brown a bit. Put the cilantro, tomato, ginger, lemon juice. Add some salt and pepper as needed. Stir and cook over medium-high heat until the cilantro and tomato have completely wilted. Pushing the green sauce to one side, lay the fish back into the pan and then spoon the green sauce over the fish. Sprinkle some cayenne pepper and garam masala over the top. Bring to a simmer. Cover, lower the hear and simmer gently for about 10 minutes.

Roasted Sweet Potatoes

• 3 medium sized sweet potatoes
• 2 tablespoons of dried Rosemary
• 1/4 cup olive oil
  

Preheat over to 400 degrees.

Wash, peel and dice sweet potatoes into 1/4 inch coins. Toss sweet potatoes with olive oil and Rosemary until coated. Spread potatoes onto a baking sheet and place into oven. Roast for 30minutes, flip over, roast for another 30 minutes or until cooked through.