Salmon in turmeric and carrot sauce
2 salmon fillets
1 tablespoon extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon turmeric powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
500g carrots, peeled and chopped
1 cup chicken or vegetable broth
1/2 cup plain Greek yogurt
Heat the olive oil in a large frypan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the turmeric, cumin, cinnamon, coriander, salt, and black pepper to the pan and stir to combine.
Add the chopped carrots and chicken or vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer until the carrots are tender, about 10 -15minutes.
Using a stick blender or transferring the mixture to a blender, puree the sauce until smooth. Return the sauce to the pan on low heat and stir in the Greek yogurt.
Add the salmon fillets to the pan and spoon the sauce over the top. Cover the pan with a lid and simmer until the salmon is cooked through, about 10-12 minutes.
Serve the poached salmon with the turmeric and carrot sauce spooned over the top.
Enjoy your healthy and delicious meal with cous cous or steamed basmati rice.