Simple, quick meal with Indian flavors.
Typically, when I prepare fish, I pretty much leave it alone. A little salt and pepper, and that’s it. Because my theory is that if it’s good fish, then why cover up its delicate flavor with seasonings and sauces?
But salmon is different in my mind, with its stronger flavor. It can really hold its own. So I decided to make a meal of salmon accompanied by a dish of curried spinach and mushrooms.
When I follow Indian recipes, I use the individual spices listed in the recipes. But it’s nice to have a good curry powder on hand. After testing this one, sweet curry powder from Penzey’s, I now always have it on hand. I think it’s excellent.
However, I don’t want my curry dishes to all taste the same, so sometimes if I use this curry powder, I might add some extra cumin or cinnamon. If you…
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