Garam Masala Roasted Salmon with Spice Grapes
Garam Masala Roasted Salmon with Spice Grapes
Garam Masala is a popular spice blend used in Indian cooking. It usually includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns, but the ratio and spices used will vary from region to region and household to household. The combination of spices delivers the warm flavors found in most seasonal baked goods, with just a touch of intrigue from citrusy, earthy cumin and coriander.
A good garam masala recipe has a mix of sweet, hot, and savory ingredients. Cumin, coriander, and bay leaf provide savory notes. Cinnamon and clove provide sweetness. Black peppercorns provide heat while cardamom, fennel, and nutmeg provide fragrance. In addition to flavor, spices provide potent anti-inflammatory phytonutrients to make your meal more nutritious.
Author: Erica Leazenby, MD
Serves: 4
Time: 25 minutes
Ingredients:
Garam Masala Roasted Salmon with Spiced Grapes and Winter Salad with Roasted Squash, Shallots, and Pomegranate Vinaigrette
4 5-6 ounce wild-caught Salmon filets
1 teaspoon garam masala (store-bought or homemade)
1-2 tablespoon olive oil, divided
1 tablespoon ghee (or more olive oil)
1 cup red seedless grapes, sliced in quarters
1 teaspoon cinnamon
¼ cup balsamic vinegar
Salt to taste
Directions:
Preheat the oven to 350 degrees. (Use 325 degrees if using a convection oven).
Heat a large cast iron skillet or other oven-safe skillet over medium heat. Brush each salmon with olive oil and season with salt and garam masala.
Place the salmon skin side up in the skillet. Sear for 4 minutes. Flip the salmon and place the skillet in the oven. Bake until the salmon is medium rare or approximately 120-125 degrees. (Estimate a total cook time of 10 minutes per inch thickness.)
While the salmon bakes, heat a second smaller skillet over medium heat. Add 1 tablespoon of olive oil, the ghee, cinnamon and grapes. Sauté the grapes until they are hot and starting to soften, approximately 3-5 minutes. Season gently with a pinch of salt. Deglaze the pan with the balsamic vinegar.
Serve the salmon on a bed of grapes. Drizzle the pan sauce over the salmon prior to serving.
Garam Masala
Author: Erica Leazenby, MD
Makes: Approximately 1/3 cup
Time: 10 minutes
Ingredients:
8 grams coriander seeds
8 grams cumin seeds
4 grams green cardamom pods
2 grams cloves
2 grams peppercorns
1 gram Ceylon cinnamon (approx. ½ stick)
2 grams fennel seeds
2 medium dried bay leaves
½ gram nutmeg (approx. ¼ small nutmeg)
1/8-1/4 star anise (optional)
Directions:
Inspect your spices for dust, mold, or impurities while pre-heating a pan over low heat.
Gently toast the spices to enhance their flavor. I recommend toasting each spice individually or toasting similarly sized spices together. Toast each spice for 30-60 seconds or until they start to become fragrant. Place the toasted spices on a plate to cool completely.
Grind the spices together in a clean coffee or spice grinder.
Store in an airtight glass container.