Salmon Tikka Masala

-High in protein
-Rich in Omega-3 fatty acids
-Healthy and flavorful alternative to traditional tikka masala

-May be hard to find fresh salmon fillets
-Requires marinating time

Salmon is a great source of protein and Omega-3 fatty acids, which have been shown to reduce inflammation and lower the risk of heart disease.

	-1/2 lb salmon fillets, skin removed
	-1/2 cup plain Greek yogurt
	-1 tbsp lemon juice
	-1 tsp ground cumin
	-1 tsp paprika
	-1/4 tsp ground coriander
	-1/4 tsp turmeric
	-1/4 tsp cayenne pepper
	-1/4 tsp salt
	-2 tbsp oil
	-1 large onion, chopped
	-2 garlic cloves, finely chopped
	-1 tbsp grated fresh ginger
	-1 tsp ground cumin
	-1 tsp ground coriander
	-1 tsp paprika
	-1/4 tsp turmeric
	-1/4 tsp cayenne pepper
	-1/4 tsp salt
	-1 cup canned crushed tomatoes
	-1 cup chicken stock
	-1/4 cup heavy cream
	-1 tbsp chopped fresh cilantro

1.	Preheat oven to 400°F.
2.	In a small bowl, mix together yogurt, lemon juice, cumin, paprika, coriander, turmeric, cayenne pepper, and salt.
3.	Rub the spice mixture all over the salmon fillets and let it marinate for 15-30 minutes.
4.	Place the salmon fillets on a baking sheet and bake for 12-15 minutes, or until cooked through.
5.	In a large skillet, heat the oil over medium heat and add the onion, garlic, and ginger. Cook until onions are soft and translucent.
6.	Add the cumin, coriander, paprika, turmeric, cayenne pepper, and salt and cook for another minute.
7.	Add the crushed tomatoes and chicken stock and bring to a simmer.
8.	Simmer for 10-15 minutes, or until the sauce has thickened.
9.	Stir in the heavy cream and simmer for another 2-3 minutes.
10.	Add the salmon fillets to the skillet and spoon the sauce over them.
11.	Garnish with fresh cilantro and serve hot with rice or naan bread.