Salmon in palak sauce
Published January 31, 2012 | Written by The Healthline Editorial Team
Fillets of fresh salmon cooked in spices until tender to which pureed spinach is added. It is only cooked till the meat is cooked, and the color of spinach is not changed, keeping it as lovely vibrant green. To the goodness of fresh salmon providing with essential omega three fatty acids is mixed the iron rich goodness of spinach to make a lovely side dish.
|Serving size:||Approximately 4 ounces|
|Calories per serving:||243|
|Total Fat 20.0g||31%|
- 1 pound fillets of fresh salmon
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon cumin seeds
- 2 (10-ounce) bags spinach
- 5 green chilies, finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/4 teaspoon salt
- 1 tablespoon garam masala
- 1 lime
- 1 tablespoon cilantro, finely chopped
Step by Step:
- Heat the olive oil in a frying pan and add the cumin seeds and the bay leaves. Once the cumin seeds start to splatter add the fillets of salmon and shallow fry both sides until cooked.
- In the meanwhile, puree the spinach together with the green chilies, garlic, ginger and salt.
- Once the fish is cooked, add the pureed spinach mixture and cook uncovered for a minute. Make sure that the spinach does not lose its color.
- Take the pan off the fire and sprinkle the garam masala. Once cooled off, squeeze in the lime. Garnish with cilantro and serve hot.