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      RECIPE TITLE "Tandoori Salmon with Quick-Braised Cabbage and Mashed Sweet Potatoes" Author: Daniel Orr from the book Daniel Orr Real Food copyright © 1997

    yields2 persons time45 min. difficultydifficult


    For the Salmon:

    • 1/2 clove garlic, minced,
    • 1/2 teaspoon minced, fresh ginger
    • 1 teaspoon minced, lemon zest,
    • Juice of 1/2 lemon,
    • 1/4 teaspoon pickle marsala or a few drops hot pepper sauce,
    • 1/4 teaspoon Mellow Yellow (see recipe below) or curry powder,
    • 1 teaspoon ground turmeric,
    • 10 turns of a pepper mill,
    • 2 tablespoons Regime Sour Cream (see recipe below) or fat-free yogurt,
    • 2 (6-ounce) pieces salmon fillet, 1 to 1-1/4 inches thick;


    For the Sweet Potatoes:

    • 2 medium sweet potatoes, peeled and roughly cut into 1-inch cubes,
    • 1 tablespoon olive oil,
    • 1 teaspoon honey,
    • Salt Freshly ground pepper;


    For the Cabbage:

    • 1 tablespoon olive oil,
    • 1 medium onion, julienned,
    • 2 cloves garlic, minced,
    • 2 cups shredded Napa cabbage,
    • 1/4 teaspoon caraway,
    • Salt,
    • Freshly ground pepper,
    • Opal basil, basil, or Italian parsley for garnish.


    1. For the salmon, mix together the garlic, ginger, lemon zest and juice, pickle masala, Mellow Yellow, turmeric, and pepper. Fold in the Regime Sour Cream.
    2. Spread the marinade over the salmon and place it in the refrigerator for 45 minutes. Meanwhile, steam the sweet potatoes until they are soft, then mash them together with the oil, honey, and salt and pepper to taste.
    3. Cover to keep warm. For the cabbage, heat the oil in a nonstick pan over medium-high heat, add the onion and garlic, and sauté until they are soft but not browned. Stir in the cabbage and caraway and cover.
    4. Cook for 3 to 4 minutes, until the cabbage is tender; if the cabbage begins to brown, add 2 or 3 tablespoons of water. Season to taste with salt and pepper.
    5. Preheat the broiler. Place the salmon with its marinade in a nonstick pan with a metal handle and place it under the broiler near the heat for 5 to 10 minutes, depending on the thickness of the salmon.
    6. The marinade should be brown and become crusty on top, and the salmon should be moist in the center; do not overcook. Place the cabbage on a small serving platter and arrange the salmon fillets over it; garnish with the herbs. Serve the sweet potatoes in a warm bowl on the side.
    7. Hint: If the salmon fillet is thin, place it very near the heating element of the broiler and cook it quickly.
    8. Regime Sour Cream (Makes approximately 2-1/2 cups):
      Use this recipe to replace either sour cream or mayonnaise. You won't feel guilty spreading this on sandwiches, dolloping it on baked potatoes, or using it in salad dressings and dips. 1/2 pound silken firm tofu 1/2 pound extra-firm tofu, squeezed to remove excess water Juice of 1 lemon 1 teaspoon honey 1/2 teaspoon salt 10 drops hot pepper sauce such as Tabasco 1 tablespoon safflower oil
      Combine all the ingredients in a food processor or blender and puree until the mixture is smooth. Taste and adjust the seasoning as necessary. Pour into a container, cover tightly, and refrigerate. After storing, if water separates, pour it off and remix the sour cream in a blender. Regime Sour Cream will keep for 4 to 5 days in the refrigerator.
    9. Mellow Yellow
      1 teaspoon mustard seeds 1 teaspoon cardamom seeds 1/2 teaspoon fennel seeds 1 teaspoon ginger powder 1/4 teaspoon saffron 2 teaspoons ground turmeric 1 teaspoon coriander seeds 1 teaspoon white peppercorns 1 teaspoon dried orange zest Grind finely in a spice grinder.

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