Panfried Salmon with Tikka Masala Sauce
This simple yet flavourful recipe combines the richness of pan-fried salmon with the warming spices of Kohinoor’s Tikka Masala Sauce. It’s an easy way to bring bold, comforting flavours to the table with minimal effort. Ready in under 30 minutes, it’s perfect for a quick dinner that doesn’t compromise on taste.
Ingredients
- Kohinoor Tikka Masala sauce – 1 packet
- Salmon fillets – 4
- Salt – ½ tsp
- Chilli powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Garlic paste – 2tsp
- Cooking oil – 2tsp
- Butter- 60g
- Baby spinach -500g
method
Marinate the salmon fillets with garlic paste, salt, chilli powder and turmeric powder.
Heat oil in a frying pan, place the salmon fillets skin side down.
Reduce heat to medium and cook to 3-4 minutes until the skin starts to turn golden brown.
Turn the fillets and allow to cook for a further few minutes, add butter in the pan, allow to melt.
Baste the fish fillets with the melted butter until the fillets are cooked.
Remove the fillets from the pan, in the same pan cook the baby spinach adding a pinch of salt.
Remove the spinach on kitchen paper towel to remove excess moisture.
Heat the Kohinoor Tikka Masala sauce in a saucepan.
Serve the panfried fillets with baby spinach and Tikka Masala sauce.
