This is one of my favourite meals of all time. I make it almost weekly in the late summer, fall, and winter. It's a great way to use perennial leafy greens and tomatoes either fresh or frozen. I freeze cherry tomatoes in ziplocs to use all winter for this recipe.
This recipe is very flexible. Use what you have on hand and adapt to your tastes. Enjoy!
Ingredients
- knob of butter
- 1 or 2 salmon fillets
- 2 cups cherry tomatoes
- 4-6 cloves garlic, chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- 6 black cumin pods
- 3 tbsp brown sugar
- salt and pepper to taste
- 1 litre (4 cups) salmon/fish/chicken/veg stock
- half a bunch of perennial kale, chopped
- half a bunch perennial chard, chopped
- herbs to garnish such as cilantro, basil, pepicha, etc.
Method
- Pat the salmon dry and season with salt and pepper on both sides.
- Melt butter in pan and cook salmon over medium heat, skin side down for 4-6 mins. Flip and cook a few more minutes. Move to a plate.
- Add tomatoes to the pan and cook for a few minutes until they burst. Add garlic, sugar, and spices and cook a few more minutes.
- Add broth and simmer for several minutes.
- Add greens and coconut milk and cook for a few minutes.
- Taste and adjust flavour with salt, pepper, sugar, or garam masala. Don't be afraid to add lots to make the flavour really shine.
- Remove black cumin pods.
- Serve over rice or potatoes.
- Garnish with lots of fresh herbs.