Description
A vibrant fusion of tangy tamarind-glazed salmon and creamy Kashmiri spiced potato salad, this bowl is packed with flavor, texture, and warmth — perfect for a comforting meal that feels both fresh and indulgent.
Ingredients
- Salmon Fillets: 4 fillets (about 6 oz each)
- Tamarind Paste: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Honey: 1 tablespoon
- Soy Sauce: 1 tablespoon
- Olive Oil: 2 tablespoons
- Baby Potatoes: 1.5 pounds, halved
- Yogurt: 1/2 cup
- Fennel Seeds: 1 teaspoon, lightly crushed
- Dry Ginger Powder: 1/2 teaspoon
- Chili Powder: 1/2 teaspoon
- Salt: To taste
- Fresh Cilantro: Handful, chopped
- Lime Wedges: For serving
Instructions
- Preheat Your Equipment: Heat a skillet over medium heat and bring a saucepan of salted water to a boil.
- Combine Ingredients: Mix tamarind paste, garlic, ginger, honey, soy sauce, and 1 tablespoon olive oil. Coat salmon fillets and marinate for 20–30 minutes.
- Prepare Your Cooking Vessel: Boil halved baby potatoes for 10–12 minutes until tender. Drain and set aside.
- Assemble the Dish: Mix cooked potatoes with yogurt, fennel seeds, dry ginger, chili powder, and salt.
- Cook to Perfection: Sear salmon skin-side down in a hot skillet with remaining olive oil, 3–4 minutes per side.
- Finishing Touches: Plate potato salad, top with salmon, garnish with cilantro and lime.
- Serve and Enjoy: Serve warm or slightly chilled as desired.
Notes
- Use fresh tamarind paste for richer flavor.
- Toast fennel seeds before mixing for deeper aroma.
- Don’t overcook potatoes — keep them tender but firm.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: tamarind salmon, Kashmiri potato salad, fusion bowl, healthy dinner, flavorful salmon bowl