The recipe was originally posted in Oct 2015 and has been updated with new photos Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Salmon is a go-to protein for weekday meals. Pan-roasted, crisp, and super flavorful methi garlic salmon is one of my favorite recipes in addition to the baked salmon with chutney, tandoori salmon, and salmon tikka masala on skewers. These are on our repeat list to get all the benefits of eating fatty fish like Salmon once a week. The best part of all these recipes is that they need few ingredients which helps bring out the best flavors and texture of perfectly cooked salmon. Wild salmon is loaded with protein, and omega-3s and is an excellent source of vitamin D.
Recipe
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with the hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest. The dried leaves, known as kasuri methi, are often used as a garnish in Punjabi curries like Chicken Tikka Masala, Paneer Makhani, etc. Methi is readily available in Indian grocery stores. I usually buy a few bunches at a time, prep, and freeze them for future use. Check out this Instagram video on how to clean and store methi leaves. Fresh methi leaves add an amazing aroma and taste to fish, chicken, lentils, and curries. For dinner, serve with cumin rice, or for a low-carb meal, pair it with lemon cauliflower rice.
