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Tikka Masala-Inspired Salmon & Zucchini
Servings:
4
servings
Author:
Patty K-P
Ingredients
1
can (28 oz.)
diced tomatoes
do not drain
1
medium onion, chopped
2
cloves
garlic, chopped
¼
cup
olive oil
2
teaspoons
Chinese five spice
1
tablespoon
lemon pepper seasoning
1 ½
pounds
salmon, skinned and cubed
1-2
Zucchini
cut into strips
Salt and pepper to taste
Instructions
In a blender, puree the diced tomatoes (juices included), onion, and garlic.
In a large pot or Dutch oven, heat the oil over medium heat until glistening. Add the Chinese five spice and lemon pepper and stir until fragrant.
Pour in the tomato puree and stir. Bring it to a boil, cover, and simmer for 15 minutes until thickened.
Add the salmon and cook for 5 minutes.
Add the zucchini, stir and cover until the zucchini is tender. Season with salt and pepper.
Serve over rice or with crusty bread.