Curry Salmon Sauteed In Tomato Chutney Bath

• 2 tbs. olive oil
• 1 large brown onion chopped
• 3 cloves garlic pressed
• 1 14.5 oz. can diced tomatoes with juice
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1 tsp. black pepper
• 12 oz. plain yogurt
• 1 1/2 inches of ginger chopped and pressed through garlic press, or 1 1/2 tbs. ginger paste
• 4 cloves garlic pressed, or 1 1/2 tbs. garlic paste
• 1-2 jalapeno peppers chopped
• 1 1/2 tbs. garam masala
• 1 tsp. ground cumin
• 1 tsp ground tumeric
• 1 tsp paprika
• 1 1/2 tsp cayenne pepper
• 2 12 oz. salmon steaks with skin.
• 8-12 basil leaves shredded.

1. In large nonreactive bowl add the yogurt, ginger, garlic, jalapeno, garam masala, cumin, tumeric, paprika and cayenne pepper. Stir together and add the salmon steaks. Cover with plastic wrap and marinate for 10-20 minutes in refrigerator.
2. Heat the oil in a large skillet over medium/high heat. Add the onions and garlic, stir occasionally until slightly browned (4-5 minutes) then add can of tomatoes, salt and pepper and lower heat to medium and simmer for 5-7 minutes.
3. Pull the salmon out of the marinade with tongs and place on top of onion tomato bath. Pour 1 cup of the marinating liquid on top of the salmon steaks. Saute for 8-10 minutes or until cooked through.
4. Garnish with the basil leaves. Serve alone or with basmati rice.

olive oil, brown onion, garlic, tomatoes, salt, white pepper, black pepper, plain yogurt, ginger, garlic, peppers, garam masala, ground cumin, ground tumeric, paprika, cayenne pepper, salmon, basil

Taken from www.epicurious.com/recipes/member/views/curry-salmon-sauteed-in-tomato-chutney-bath-1209390 (may not work)