Are you looking for an easy weeknight meal or a quick lunch meal prep idea that isn’t bland and unexciting? Don’t look any further. This meal is what dreams are made of! Not only is it nutritionally sound, but it is also a dish that can be whipped up in a hurry. This Mediterranean inspired salmon paired with our Red Pepper Indian Sauce will have you wanting to get into your kitchen after a busy day at work because the flavors are just so stinking good.
Guju Sauce Used: Red Pepper Indian Sauce
Source of inspiration:
Many nights we need a fast and easy dinner to get on the table but that doesn’t mean we want to skimp on good nutrition and flavor! Salmon cooks up quickly and is mouth-watering served over our Red Pepper Indian Sauce, which comes jarred and ready for you to serve after being slowly simmered to perfection. We loved every bite of this Mediterranean and Indian-fused dish and know you will, too!
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
- 1 teaspoon of ghee, butter, coconut oil OR avocado oil
- 1 pound of skinless salmon filet (sliced in 4 individual filets)
- 1 tablespoon coconut aminos
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 jar of Guju Red Pepper Indian Sauce
- ½ cup cherry tomatoes, halved
- 4 tablespoons jarred capers, drained
- ¼ cup fresh parsley or cilantro, chopped
- Pour entire jar of Guju Red Pepper Indian Sauce into a saucepan and warm on low heat, stirring every minute or so until completely warmed, about 7 minutes.
- While sauce is warming, rub salmon filets with coconut aminos and season one side with sea salt, black pepper, garlic powder and smoked paprika.
- Heat cooking fat of choice l to medium-high heat in a cast-iron skillet. When hot, place salmon filets, seasoned side down, in the skillet and sear for 2 minutes per side. Turn off heat.
- Spoon ½ cup of warmed Guju Red Pepper Indian Sauce onto 4 plates or shallow bowls and top with seared salmon, seasoned side up.
- Garnish each filet with cherry tomatoes, capers and chopped parsley or cilantro.
Notes: If time permits, allow your salmon to come closer to room temperature prior to cooking by placing it on a plate on your kitchen counter for about an hour. This dish pairs well with creamy polenta seasoned with dried thyme and fresh parsley or over a fluffy bed of your favorite rice.
Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef