Salmon Tikka Masala

In this variation of the ever-popular chicken tikka masala, salmon is marinated in a fragrant yogurt mixture before being grilled or pan-seared, then simmered in a rich sauce. Traditionally, heavy cream is used to enrich the sauce, but we’ve used the yogurt marinade in its place for extra tang.

• ¾ cup 2% or 5% plain regular yogurt, or ½ cup greek yogurt mixed with ¼ cup water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground cardamom (or 2 whole crushed cardamom pods)
• ¼ teaspoon cayenne
• ¼ teaspoon ground turmeric
• Salt and freshly ground pepper
• 4 (6-ounce) salmon fillets, skin and pin bones removed
• 4 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons peeled and minced fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon kashmiri, pure chile powder, or hot paprika
• One (14-ounce) can diced tomatoes, with juices
• ½ teaspoon sugar
• Basmati rice, warm naan, lemon wedges, and chopped fresh cilantro for serving

In a shallow, wide glass bowl, combine the yogurt, cumin, coriander, cardamom, cayenne, and turmeric. Season lightly with salt and pepper. Add the salmon and turn to coat. Set aside at room temperature for 20 minutes.

In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat until the milk solids turn slightly brown. Scrape the yogurt marinade from the salmon, reserving it in the bowl. Add the salmon to the skillet and cook until golden browned but not cooked through, 1 to 3 minutes per side. Transfer the salmon to a plate and wipe out the skillet.

Melt the remaining butter in the skillet over medium-high heat. Add the onion, garlic, and ginger, and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the garam masala and chile powder and cook for 1 minute. Add the tomatoes, sugar, and ¼ cup of water and bring to a boil. Cook until thickened, 8 to 10 minutes. Transfer the mixture to a blender or food processor along with the reserved yogurt marinade and puree until smooth. Alternatively, use an immersion blender, adding the yogurt marinade to the skillet.

Return the sauce to the skillet and bring to a simmer. Season with salt. Carefully add the salmon and simmer just until cooked through, about 5 minutes, spooning the sauce overtop occasionally.

Spoon the salmon and sauce over rice, dividing it evenly among 4 shallow bowls. Serve with naan, lemon wedges, and chopped cilantro for garnishing.

Grenache and pinot noir, with their fruity flavors and bright acidity, are the perfect accompaniment to creamy, buttery salmon. For white wines, look for a crisp, dry pinot grigio or soave.

Serve this luscious salmon with sautéed greens or a crisp green salad on the side or stir 3 cups baby spinach into the sauce just before serving.