Indian Salmon and Cauliflower

Bachelor Chow Honors Class: Indian Salmon with Cauliflower

Another night with Sue at a meeting, another spicy fish stew, a post-passover platter.

As often happens, we had a lot of holiday leftovers. During the days running up to Passover, five additional people were added to our estimate of who would show up (a niece, a step-niece, a boyfriend, an out-of-town cousin, another cousin who usually isn’t seen in public during tax season). So at the last minute, I added a salmon to the two briskets as main courses.  About a half of the salmon (and about a half a brisket) were left over (but most of the brisket went home to others in care packages, with a bit of the salmon too).

The salmon had been roasted with meyer lemon slices, olives, olive oil, turmeric, red pepper, fresh ginger and coriander — except for the olives, pretty flexible for North Africa, Persian or Indian.  I also had a head of cauliflower, and was very tired of all the starches that Passover-time meals (and leftovers) lead to (there’s still a whole kishke, some matzo kugel and lots of matzo left over).  Ordinarily, I might cut down on the amount of cauliflower here, but my intent was to eat it without rice.  It’s pretty protein rich anyway, you could still serve this for four without feeling you’re skimping.

Recipe: Indian Salmon with Cauliflower

serves 2 without rice, or 4 with rice

8 oz (220g) cooked salmon or other fish
1 Tbs (15 ml) butter
2 Tbs (45ml) oil
1/2 large head cauliflower, broken up into small florets
1 serrano chile, minced
1/2″ (1.5cm) ginger, minced
2 cloves garlic
12 grape tomatoes, sliced in half
1 medium onion, sliced thinly
1 tsp (5 ml) tumeric
1 tsp (5 ml) cumin
1.5 tsp (7.5 ml) coriander
1/2 tsp (2.5 ml) salt
1 tsp (5 ml) brown mustard seeds
3/4 C (360ml) water
1/4 C (120ml) plain yogurt
1/4 C (120ml) chopped cilantro

  1. Prepare vegetables (mise en place is important to avoid burning your vegetables or spices)
    I love mises to pieces
  2. In a medium saucepan, melt the butter with the oil on medium heat
  3. Cook the onions, garlic, chile and ginger together, stirring frequently, until the onions begin to brown (8 minutes)
    cooking the aromatics
  4. Add the spices, stir for 30 seconds
    add spices to browned onions
  5. Add cauliflower and tomato, stir until coated and allow to fry a bit (2 minutes)
  6. Add tomatoes and water, and cover for 5 minutes, turning heat to low
  7. Remove the cover and allow sauce to thicken.  Cover if the liquid is mostly gone but cauliflower is still too crisp. Total cauliflower cooking should be about 10-12 minutes.
  8. Break the fish into bite-size pieces
    Bite-sized Fish
  9. Add the yogurt and fish to the pot and stir gently. Add cilantro and serve
    ready to serve

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