Salmon	g
Garlic Clove
Fresh Ginger	tbsp
Garam Masala	tsp
Ground Cumin	tsp
Ground Turmeric	tsp
Olive Oil	tbsp
Butter	tbsp
Yellow Onion
Diced Tomatoes	g
Coconut Milk	g
Rice	g
Handful Fresh Coriander
Naan Bread
Salt & Pepper to taste

1. Peel and finely dice ginger, onions, and garlic cloves. Rinse salmon in cold water and pat dry. Wash the coriander, shake dry and chop.
2. In a bowl, toss together half of the crushed garlic cloves, 1 tablespoon ginger, 2 teaspoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, salt and pepper. Add salmon fillets in a bowl and gently drizzle over olive oil and coat the salmon well with spice mixture. Let sit 5-10 minutes.
3. In the meantime, cook the rice in a saucepan with salted water according to package instructions.
4. To the larger skillet, add chopped onion and cook 5 minutes, until softened. Add 2 tablespoons butter, remaining crushed garlic cloves and ginger, 1 tablespoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the diced tomatoes and continue cooking for another 3-4 minutes.
5. Reduce the heat to low. Add coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. Remove from the heat and stir in the cilantro. Season with salt and pepper.
6. While the sauce is cooking prepare the salmon, heat the oil in a large pan over medium-high heat. Add the salmon and cook on both sides until done, about 3-4 minutes.
7. Serve the salmon and sauce over bowls of rice with fresh naan and garnish with more cilantro.

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