Indian-Spiced Salmon with Spinach Egg Tadka (Low-Carb)

Ingredients

• 1 lb Salmon fillets
• 2 Eggs
• 1 lb Spinach
• 2 tbsp Olive oil
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tsp Garam masala
• 1 tsp Ground cumin
• 1/2 tsp Turmeric
• 1 tsp Ground coriander
• 1 tbsp Tomato paste
• 1/2 cup Coconut milk (unsweetened)
• 1 tbsp Lemon juice
• 1/2 tsp Salt(optional)
• 1/2 tsp Black pepper

Instructions

1. 1

   Pat salmon dry and season with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high.

2. 2

   Sear salmon until golden, 3–4 minutes per side (depending on thickness). Remove to a plate.

3. 3

   In the same pan, add remaining 1 tbsp olive oil. Sauté garlic and ginger for 30 seconds.

4. 4

   Add garam masala, cumin, turmeric, and coriander; toast 20–30 seconds until fragrant.

5. 5

   Stir in tomato paste and cook 1 minute. Add coconut milk and simmer 3–4 minutes to thicken.

6. 6

   Add spinach and cook until wilted. Lower heat to medium-low.

7. 7

   Whisk eggs in a bowl. Slowly drizzle eggs into the simmering spinach sauce while stirring to form soft curds; cook 1–2 minutes.

8. 8

   Finish with lemon juice, then spoon spinach-egg tadka over salmon. Serve immediately.