Tikka Masala-Inspired Salmon & Zucchini

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Today’s recipe came about when I stumbled upon a tikka masala recipe that I couldn’t resist recreating. Like any tikka masala, it required garam masala, which I didn’t have on hand. I was going to make my own garam masala, but then I didn’t have one of the main spices – cardamom. In my attempt to be resourceful, I used the closest thing I could find to garam masala in my pantry– Chinese five spice. The result was the baby sister of traditional tikka masala – similar, but can completely hold her own as an individual.

Because I like tomato-based dishes to have a tad kick of acidity, I added some lemon pepper, which did the trick. This dish may have been inspired by tikka masala, but it evolved into a dish all on it’s own. It’s slightly smoky, wonderfully aromatic, and has a slight kick of acidity. Make sure to double the recipe because you will have people going back for seconds, like Warren did :) Don’t say I didn’t warn you.

Let’s get started. Begin by prepping…

Cube some salmon. I used defrosted frozen salmon that I skinned. You can use fresh salmon if you have it on hand or any other protein of your choice – chicken, pork, tofu, whatever suits your fancy!

Slice up some zucchini. I had squash leftover from the gnocchi so I threw some of that in.

Chop up some garlic and onion. I used onion that I had previously chopped and stored in my freezer. That way I don’t have to waste any onion nearing the end of it’s shelf-life AND I save some time on prep work in the future. Whenever I need chopped onions, I just pull what I need from the freezer! Love time-savers, don’t you?

In a blender, puree a large can of diced tomatoes (juices included), the garlic, and onion.

In a large pot or Dutch oven, add the Chinese five spice and lemon pepper to hot oil and stir until fragrant.

Pour in the tomato puree and give it a good stir. Bring it to a boil and simmer to thicken.

Then, add in the salmon and allow to cook.

Finally, add the zucchini.

Stir and cover until the zucchini is tender.

Serve it over rice or with some crusty bread.

Enjoy, all!

Print Recipe

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.

Inspired by Real Simple

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