Tandoori Salmon with Kale

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by Elizabeth Yarnell
from Glorious One-Pot Meals
(Broadway Books, 2009)
Serves 2

Garam masala is the basic mix of Indian spices. You can purchase it at ethnic or health food stores. Use your favorite chile pepper in this dish. Jalapenos work fine, as do Anaheim or other green chiles, or even red pepper flakes if that’s what you have in your cupboard. For additional garnishing, use sprigs of fresh mint or cilantro. If your diet is dairy-free, try this recipe with plain soy yogurt.—Elizabeth Yarnell

convert Ingredients
Canola oil spray
1 cup basmati rice
1 cup broth (chicken or vegetable)
1 cup stemmed and shredded kale
1/2 to 3/4 pound salmon fillet
1 lemon, halved
Sea salt and freshly ground black pepper
1 cup plain yogurt (regular, low-fat, or nonfat)
1 1/2 tablespoons grated fresh ginger
4 garlic cloves, crushed
1 small chile pepper, stemmed, seeded, and chopped
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 butternut squash, peeled or not and cubed (about 2 cups

Directions
1. Preheat the oven to 450°F (230°C).

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2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.

3. Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the broth and 2 tablespoons of water and stir to make an even layer.

4. Press the kale into the pot, mashing down until it fits below the halfway point.

5. Place the salmon on top of the kale. Squeeze the juice from one lemon half and drizzle over the fish. Lightly season with salt and pepper.

6. In a small bowl, mix the yogurt, ginger, garlic, chile pepper, garam masala, and turmeric, then pour the mixture over the salmon.

7. Toss in the butternut squash and lightly season with salt and pepper.

8. Cover and bake for 35 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Slice the other lemon half into wedges for garnish. Serve immediately.

Recipe © 2005, 2009 by Elizabeth Yarnell. All rights reserved.