Salmon Cutlets in Indian Creamy Sauce

Indulge in the rich, aromatic flavors of **Salmon Cutlets in Indian Creamy Sauce**, a fusion dish that brilliantly combines tender, pan-seared salmon filets with a luxuriously spiced tomato-based curry. This recipe is infused with classic Indian spices like cumin, coriander, garam masala, and fenugreek leaves, creating a harmonious balance of tangy, smoky, and creamy flavors. The golden-brown salmon is simmered in a velvety sauce enhanced with heavy cream and finished with a sprinkle of fresh cilantro for a vibrant touch. Perfectly paired with steamed rice or naan, this dish is a comforting yet sophisticated option for weeknight dinners or special occasions. Easy to prepare and bursting with bold flavors, this recipe is a must-try for seafood and curry lovers alike!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Salmon filets
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Black pepper
• 2 tablespoons Lemon juice
• 2 tablespoons Vegetable oil
• 1 large (finely chopped) Onion
• 4 (finely minced) Garlic cloves
• 1 inch piece (grated) Ginger
• 1 cup Tomato puree
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 0.5 cup Heavy cream
• 1 teaspoon (dried, crushed) Fenugreek leaves
• 2 tablespoons (chopped) Fresh cilantro
• 0.5 cup Water

Directions

Step 1

Pat dry the salmon filets and rub them with salt, turmeric, black pepper, and lemon juice. Let them marinate for 10 minutes.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the salmon filets in the skillet and sear for 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the chopped onion until golden brown, about 5-7 minutes.

Step 4

Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant.

Step 5

Stir in the tomato puree, cumin powder, coriander powder, garam masala, and red chili powder. Cook the mixture for 5 minutes, stirring occasionally, until the oil begins to separate.

Step 6

Pour in the water and bring the sauce to a gentle simmer. Let it cook for another 3-4 minutes to develop the flavors.

Step 7

Lower the heat and stir in the heavy cream and crushed fenugreek leaves. Mix well and simmer for another 2 minutes.

Step 8

Gently place the seared salmon filets in the sauce. Spoon the sauce over the filets and let them simmer for 5 minutes to absorb the flavors.

Step 9

Garnish with chopped fresh cilantro before serving. Serve hot with steamed rice or naan.

Nutrition Facts

Serving size	(1413.0g)

Amount per serving	% Daily Value*
Calories	1995.3

Total Fat 116.5g	0%
Saturated Fat 38.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 496.0mg	0%
Sodium 2830.8mg	0%
Total Carbohydrate 56.9g	0%
Dietary Fiber 11.2g	0%
Total Sugars 23.6g
Protein 166.1g	0%

Vitamin D 2280.0IU	0%
Calcium 244.9mg	0%
Iron 11.1mg	0%
Potassium 4891.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 34.2%

Carbs: 11.7%