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Asian spicy salmon

I try to incorporate Wild King Salmon in my family’s diet at least once if not twice every week. The health benefits of King salmon are extremely powerful for your heart and brain. Its anti aging benefits come from 2 critical omega3’s, EPA and DHA, both of which are required by your heart and brain as you age. EPA’s are miraculous for healthy skin and enhanced immunity.They improve blood flow,  cholesterol and triglyceride levels. DHA’s are critical for brains cognitive function throughout your life and for optimal memory, more than half your brain consists of fat and most abundant of it is DHA.

Sauce for Asian Spicy Salmon
Sauce for Asian Spicy Salmon
Step 2 in Preparation
Step 2 in Preparation

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Wild salmon is also an excellent source of Magnesium, phosphorus and selenium. Magnesium and phosphorus are vital for bone growth, development and maintenance while selenium inhibits the free radicals from damaging DNA and cellular tissue.

I made this spicy salmon yesterday with a vegetable pad Thai, salmon came out great but the pad Thai could have used a little more sauce. Here is a list of ingredients for salmon:

Ingredients

  1. 4 salmon fillets
  2. 1 tbsp tamarind paste
  3. 1 tbsp Sriracha chili sauce
  4. 2 tbsp rice vinegar
  5. 1 tbsp lemon juice
  6. 1 tsp turmeric powder
  7. 1 tsp crushed red chili powder
  8. sea salt to taste
  9. 2 tsp ground coriander powder
  10. 1 tsp garam masala powder

Process

Preheat oven to 400.

Marinate your washed salmon fillets in sea salt and 1/2 tsp turmeric and refrigerate until ready to use. Mix tamarind paste with Sriracha chili sauce, rice vinegar,1/2 tsp turmeric and lemon juice.

30 minutes before you are ready to serve your salmon, take it out of the refrigerator, sprinkle your dry spices like coriander powder, chili powder and garam masala on fish. Pour the wet tamarind sauce mix on top of it, place it in the oven for 8-10 minutes depending on the thickness of fillets. Cover it with a piece of foil once its out of the oven, for another couple minute.

Sprinkle with chopped cilantro and serve with some vegetable pad thai.

 

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Gluten Free Keemwah Bowl

It is such a big mindset change when you have to come up with ideas to feed a whole family easy Gluten Free meals that are complete in nutrition and taste, without having to cook separate meals. My daughter is Gluten Sensitive and I am constantly challenged to figure out what to make for dinner. Have you ever tried ground goat meat? It was a personal favorite of mine growing up in India but I wanted to add a twist to it, to make it more interesting. Here is what I came up with:

Keemwah Bowl 1
Keemwah Bowl 1

Ingredients

  1. 2 lbs ground goat (can be substituted by lamb, chicken etc.)
  2. 2-3 medium size onions, peeled and chopped
  3. 1 cup crushed tomatoes, fresh or Pomi tomatoes (in a box, from Italy)
  4. 1″ peeled ginger, crushed
  5. 4 garlic cloves, crushed
  6. 5-6 minced or crushed small hot green chilies or 2-3 jalepeno to add heat and spice
  7. 4 tbsp olive oil
  8. Sea salt to taste
  9. Turmeric
  10. Ground coriander powder
  11. 1/2 cup sour or old yogurt (slightly tart)
  12. Ground garam masala
  13. 2 bay leaves
  14. 3-4 sticks of cinnamon
  15. 2 cups Cooked quinoa
  16. 1/4 cup washed & chopped fresh cilantro

Process

Sauté chopped onions in olive oil until slightly pink about 7-9 minutes, adding  some salt to speed up the browning.  To this, add crushed ginger-garlic-green chili paste and sauté for another minute until fragrant. Don’t burn the ginger garlic. Add ground meat to this onion mix and keep sautéing until browned. Add turmeric and coriander powder with bay leaf and cinnamon sticks. Mix well, add crushed tomatoes and yogurt and cook it until there is oil on the sides and all the liquid is dried up.

Add 2-3 cups of water or broth, bring it to a boil and simmer until it reaches the desired thickness to serve with quinoa. Turn the stove off, add chopped fresh cilantro and powdered garam masala to this meat sauce. Serve over a 1/2 cup of cooked quinoa with sautéed  sliced onions and mushrooms. Top it with a generous dollop of greek yogurt to serve. Chopped romaine & lemon slice are optional.

How To Serve

Serves 4-5, a one bowl wonder that will keep you full and satiated especially if you serve it with a side of roasted brussels sprouts.

Keemwah Bowl 2
Keemwah Bowl 2