|Tikka Masala Salmon & Cashews
4 filets salmon, scaled
2 tablespoons vegetable oil
1 15-oz container Maya KaimalTikka Masala
1/2 cup cashews, toasted
Heat vegetable oil in a sauté pan over medium heat.
Place salmon, skin-side down, in the hot pan. Allow to crisp on the skin side, about 3–5 minutes.
Turn salmon, add Tikka Masala sauce and cover. Cook on medium-low heat until salmon is firm and cooked through, adding water if necessary to avoid burning the sauce.
Top cooked salmon with toasted cashews and serve warm over basmati rice. Serves 4