Salmon Tikka Masala

Tikka masala combines two iconic Indian dishes: makhani and tandoori. This easy recipe uses Salmon instead of chicken for an impressive bold curry.

Prep Time	Cook Time	Total Time
15 mins	20 mins	35 mins

Course	Cuisine	Servings	Calories
Entree, Dinner	Indian	4	495 kcal

Equipment

• Pressure Cooker
• Tall Trivet
• Stainless steel pot

Ingredients

MARINADE

• 1 tablespoon lemon juice freshly squeezed 
• 1 tablespoon ginger grated
• 1 tablespoon garlic minced
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric 
• 1 teaspoon kosher salt

CURRY

• 1½ pounds skinless salmon fillet cut into 8 pieces
• 1 tablespoon neutral vegetable oil
• 1 large yellow onion finely diced 
• 1 teaspoon kosher salt
• 1 teaspoon ginger grated
• 1 teaspoon garlic minced
• 1½ cups canned tomato puree
• 1 teaspoon Kashmiri red chilli powder 
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• ⅓ cup water
• ¾ cup heavy cream
• 1 tablespoon dried fenugreek leaves

Instructions

• To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chilli powder, garam masala, turmeric, and salt and stir to mix.
• Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
• Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot with a glass lid (or another nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
• Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
• Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
• Perform a quick release by moving the Pressure Release to Vent. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
• Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated for 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
• Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.

Notes

• The best salmon to use is wild Pacific salmon if you can find it. Farmed salmon still has lots of Omega 3’s but it also has more unhealthy saturated fats too.
• The best place to buy salmon is at a fish market. If you don’t live near a fish market, it’s still healthy to buy frozen salmon, but try to buy wild-caught.
• Pat dry the salmon before marinating to avoid extra liquids.
• Marinate the salmon for at least 20 minutes.
• Use fresh garam masala. Homemade garam masala works the best.
• Deglaze the pot really well before adding the rack. Remove any browned bits from the onion and garlic. This will help the Instant Pot come under pressure and also prevent BURN warnings.

Nutrition

Calories: 495kcal | Carbohydrates: 16g | Protein: 37g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 155mg | Sodium: 745mg | Potassium: 1387mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1966IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 4mg