Tandoori Salmon

I am constantly thinking of new ways to fuse Indian with Western dishes. On my last trip to Mumbai I ate Tandoori Pomfret for the first time. Who would believe that such masalas would compliment fish so nicely. On a recent trip to the Bulkley Valley in northern B.C., my family rained the riches of some freshly caught river salmon on me and so the East met West with this delicious new experiment.

Tandoori Salmon

2 cups of fresh salmon chunks

Marinade in 1 cup of fresh dahi or yogurt

1/2 bunch of chopped fresh coriander leaf ( cilantro )

2 heaping tbsp of tandoori masala

mix well and refrigerate 

dice one whole yellow onion

fry in 2 tablespoons of ghee or clarified butter on medium heat until lightly browned

add fish chunks and marinade

stir and simmer covered over medium heat until half cooked (approx 7 minutes)

remove lid and cook for 5 more minutes, allowing the marinade reduce to a thick gravy

Serve with Jeera Rice and Beet Green Saag (see offerings page for recipes)

Sweet Summer Bruschetta

With abundance of fresh stone fruits readily available in local markets, fresh fragrant coriander and tomato vines dripping with sweet summer goodness, we decided to make our favourite summer bruschetta. We hope you will enjoy too! 

2-3 finely chopped ripe stone fruits (apricots, nectarines 

 or peaches with skins blanched and removed)

1 cup of finely chopped tomatoes (we used heirloom 

 varieties such as Sun Golds and Green Zebras)

1/2 red onion finely chopped

1 red pepper finely chopped

1/2 bunch of finely chopped coriander leaf (cilantro)

1/2 small jalapeno pepper finely diced (if you like a bit of zing)

Juice of one lime squeezed

2 tbsp olive oil

salt to taste

Mix until flavours are well blended. Serve with fresh tortilla chips or toasted baguette.

Mother's Jewels

Heirloom tomatoes bursting with the sun's sweet energy