Tucson Salmon

Tucson salmon Recipe

The Indian subcontinent is extremely lucky in terms of its fish produce. Those living by the coastal regions of the country enjoy fish as part of their staple diet. The state and cities built on the banks of rivers too make the most of the extensive range of fishes available. Fishes and their numerous types and preparations make our cuisine even richer and varied. One such fish that has been gaining a great rep in the world of health and fitness is Salmon (Indian Salmon is Ravas or Rohu).

Belonging to the family of fatty fish, Salmon is primarily known for its heart-healthy properties and its role in aiding weight loss. But it is so much more than that. Salmon is one of the best sources of the long-chain Omega-3 fatty acids. A serving of salmon… 3 to 4 ounces… is about 200 calories. It’s very low in saturated fat and a good source of protein. It also is one of the best sources of vitamin b12 and bursting in potassium and other nutrients like iron and vitamin D.


Salmon Fillets – patted dry, rubbed with salt and pepper, olive oil, butter, salt, pepper, garlic – chopped/minced, cherry tomatoes – halved, snap peas – whole or halved, spinach – chopped cream – dairy or non dairy, parmesan – grated – dairy or non dairy, parsley, thyme, Lemon wedges while serving.

Method : Grill the salmon to perfection. In a pan, add some olive oil and butter (so the butter doesn’t burn), put the chopped garlic and saute. I sneaked in some green chillies.

Fry the snap peas and cherry tomatoes. Wait till they pop. Then add the spinach. Let it cook and then add in half a cup of cream and a quarter cup of parmesan. Add the herbs and salmon. Let it marry for a couple minutes and it’s done!


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