Recently, I went to The Spice House for the first time. It was a fantastic, addictive experience. Glass jars full of spices—standard and exotic—and proprietary spice blends line the walls, and the aromas hanging in the air are intoxicating. I will be going back. Repeatedly.
One think I bought was fenugreek. I’d been reading a lot of Indian recipes, and saw it listed often, but couldn’t find it in my regular grocery store. The Spice House had it, of course, and tonight I cooked with it for the first time. The results were frankly amazing. I followed this recipe pretty closely, aside from using olive oil rather than vegetable oil (duh) and using a couple of mild red (ortega?) peppers in place of the third bell pepper. And, of course, I skipped the rice. But riced cauliflower would substitute quite well.
The marinade is less a marinade than a paste, that almost serves as a (very delicious) crust when cooked.
Coconut milk simmered with browned onions, garlic and ginger makes a fantastic sauce to braise the salmon in and to serve over it.
But time out for a minute. I also made brussel sprouts to go along with the salmon. These were incredibly simple and incredibly delicious. I trimmed and quartered the sprouts (about a pound) before sauteeing them in about 2T. olive oil over medium-low heat. After they started to brown, I added 2T. of (grassfed) butter, 1t. dried dill, 1T. white wine vinegar, and salt and pepper, and sauteed until they were browned and wilted.
The dill and vinegar brightened the richness of the butter and played very nicely with the salmon. I love it when my food all gets along with each other.