Salmon Tikka Masala (whole30, paleo, dairy-free)
Salmon Tikka Masala recipe with step by step photos. Salmon Tikka Masala is prepared in a delicious cashew tikka masala gravy. So delicious and whole30 approved.
Servings: 4 servings
Ingredients
Make the Cashew Onion Paste
- 3/4 cup raw unsalted cashews
- 1/4 cup water
- 1 medium yellow onion
- 1 inch piece ginger
- 8 cloves garlic
- 2 green chilies
- 2 cardamom pods
Prep the Salmon with Marinade
- 1 1/3 pounds fresh salmon, four fillets
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri red chili powder
- 1/2 tsp salt
- 1/2 of lemon, fresh juice
Cook
- 1 tbsp avocado oil
- 1/8 tsp hing asafoetida gluten-free hing
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 2 cloves
- 1 inch piece cinnamon stick
- paste from above
- 1/4 cup + 2 tbsp tomato paste
- 2 1/2 cups water
- 1 tsp coriander powder
- salt to taste
- 1/4 tsp red chili powder
- 1 tbsp kasoori methi I like MDH
- 1/4 tsp garam masala
Garnish
- handful fresh cilantro leaves chopped
Instructions
Prepare the Paste + Bake the Salmon
- Take cashew and water into a Nutribullet.
- Blend into a paste.
- Add the ginger, garlic, green chilies, and onion to the cashew paste.
- Blend all the ingredients together.
- Preheat the oven to 400 degrees. Prepare the marinade - ingredients under salmon marinade.
- Place the salmon onto a foiled baking sheet. Place into the oven once preheated. Bake for 19 minutes.
Make the Tikka Masala Sauce
- Heat up a wok on medium heat. Add oil followed by cumin seeds, turmeric powder, cinnamon stick, and asafoetida. Saute for about 30 seconds.
- Add the cashew paste and cook for 10 minutes on low-medium heat. Season with salt. Stir often.
- Add the tomato paste and cook for a few minutes on low-medium heat.
- Once done, add water. Stir gently until all the ingredients combine.
- This is what you should have.
- Season with coriander powder and red chili powder.
- Chop red and green bell peppers.
- Add the bell peppers to the sauce and cook for 2 minutes until slightly soft.
- Add garam masala and dry kasoori methi leaves.
- Remove the salmon from the oven.
- Finally, add the baked salmon to the tikka masala sauce and cook for a few minutes.
Notes
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Nutrition
Calories: 435kcal | Carbohydrates: 20g | Protein: 36g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 584mg | Potassium: 1170mg | Fiber: 4g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 4mg