Cooking with a limited number of seasonal ingredients is a part of Assamese culture. Taking a leaf from my roots, here is a simple recipe. Salmon with tomatoes and zucchini is delicious and easy to make.
This recipe is made with pantry staples and tastes delicious. We tend to cook with whatever is in season. Be it gourds or leafy vegetables; we just sautéed them with garlic, onion, and chili. Adding meat or fish to these veggies is a luxury right now(current situation). We usually add river fish.
Honestly, I feel fewer ingredients and more straightforward cooking techniques are a great combination. Salmon is such a versatile fish, and I took a lot of liberty to create a dish my way.
Please don’t add water as the soft tomatoes give a nice consistency. I hope you make it and pair it with quinoa or rice. We loved it with both.
Preparation time: 10 minutes
Serves : 2-3
Cooking time: 20 minutes
- Salmon 250 gms(cubed)
- Tomatoes 2
- Zucchini ½
- Onion 1
- Ginger (julienned) 1 tbsp
- Garlic 3-4 cloves
- Chili 1
- Cumin powder 1 tsp
- Paprika 1 tsp
- Turmeric powder ¼ tsp
- Salt and pepper
- Pomegranate arils 2tbsp
- Almond flakes
- Coriander leaves
- Marinate the salmon cubes with dried spices (turmeric, half of cumin powder, salt, and half paprika).
- Shallow fry the cubes on a pan till they get a gorgeous color on all sides. Take them out and place them on a kitchen towel.
- Heat some oil in the same pan, if you need it. Add the garlic, onion, and chopped chili. Add the zucchini and tomatoes, followed by the rest of the dried spices. Once the tomatoes are soft and partly cooked, add the salmon cubes. Do not overcook, gently toss everything till all mixed well.
- Cook quinoa (just quinoa is also acceptable) and bulgur as per instructions on the packet.
- Top it with the cooked salmon and serve warm with pomegranate arils, chopped coriander, and almond flakes.