Stolen Salmon Recipe

My best buddy, Dana has been raving about her ‘Spicy Salmon’ recipe, ever since taking an Indian cooking class from her friend and expert Indian cook, Nina. So I swiped it, tweaked it just a little and here it is. Make it as spicy, or not, as you like.

1 pound (450 grams) skinless, fillet of salmon, cut into cubes
1 tablespoon Garam Masala
1 tablespoon cumin
1 teaspoon turmeric
1 dash cinnamon
2 dashes or more for heat, cayenne pepper
½ to 1 teaspoon salt
Vegetable oil for sautéing

1) Toss the salmon with all the spices, but not the salt. Place in a bowl in the refrigerator for 1-3 hours.

2) When ready to eat, toss the salt in and gently stir to coat all salmon pieces.

3) Heat a large non-stick sauté pan over medium-high heat and pour in enough oil to coat well the bottom of the pan. Allow the pan to heat up until the oil looks as if it is quivering. Add the salmon in one layer, so that all pieces are in contact with the pan. Sauté for about 2 minutes per side, shaking the pan to prevent sticking, cooking for a total of about 7 minutes.

Serve with herby dal (see recipe below) and basmati rice.

Serves 2, but can be doubled-- just use a larger pan.