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Tandoori Salmon with Kale

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).

Glorious One-Pot Meals by Elizabeth Yarnell

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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.


Comments
  1. Peter says:

    I tried this tonight, and it was delicious. Didn’t have yogurt (it was spoiled) so used coconut milk instead and used sweet potato instead of the squash. The rice and potato were perfect but the salmon was a bit overdone for my taste at 40 minutes. I’ll definitely make it again, with a shorter cooking time. We love one-pot meals so I’ll be checking out the referenced cookbook.

    Cheers!
    Peter
    Centreville, VA

  2. Amy I says:

    This was an excellent dish! Super fast to pull together and it smelled delightful in the oven. I took Peter’s advice and used coconut milk and checked it at 30 minutes – it was definitely done at that point. Next time I’ll add more kale and a little less rice. Fantastic recipe all around!

    • Allison Parker, LC Managing Editor says:

      So glad you liked this, Amy. Thanks for taking the time to let us know. It’s not one I’ve made yet, but now I simply must, and I’ll keep your comments in mind when I do.

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