Marry Me Salmon

0.8 lbs (400g) fresh salmon, cubed

1 tbsp olive oil

2 tsp paprika

Salmon seasonings:

1 tsp garlic powder

1 tsp seasoning salt (or fish seasoning)

1 tsp italian seasoning

tsp black pepper

2 tbsp butter

5 garlic cloves, minced

1 tbsp neutral oil

1 shallot, minced

1/4 cup sun-dried tomatoes, chopped

1 tbsp sun-dried tomato oil (from the jar)

3/4 cup heavy cream room temp

Fresh chopped parsley, for garnish

Remove the skin from your salmon if applicable then cube the fillets into large bite-sized pieces. Pat them dry (super important for browning), toss with olive oil, and coat them in paprika, garlic powder, seasoning salt, Italian seasoning, and black pepper.

Heat neutral oil in a large skillet over medium heat. Once hot, add the salmon cubes. Cook for about 4 minutes per side until golden and sizzling. Reduce heat to medium-low, toss in butter and garlic, and gently sauté for 2–3 minutes until fragrant.

Still using the same pan, deglaze with white cooking wine — scraping up the garlicky goodness stuck to the bottom. Add minced shallot and caramelize for 3–4 minutes, stirring often like it’s your side hustle.

Add in chopped sun-dried tomatoes and a tablespoon of that flavorful oil from the jar. Let that mingle for 2 minutes, then slowly pour in the heavy cream. Stir and bring to a light simmer. Reduce heat to low and let it thicken for 4–5 minutes.

Grab a plate and spoon down a generous bed of warm mashed potatoes. Place your salmon bites on top. Now ladle that luscious sun-dried tomato cream sauce right over the top, letting it drizzle into the potatoes. Finish with a sprinkle of fresh parsley if you’re feeling fancy (or trying to make your situationship official).

Pav Bhaji

For Pav:

AP Flour - 1 cup

Instant Yeast - 1 tsp

Sugar - 1/2 tbsp.

Butter - 2 tsp.

Milk - 1/2 cup

Oil

In a large bowl add AP Flour, Yeast, Sugar, Butter and Milk. Knead the mixture into a sticky, soft Dough.

Smear the Dough with Oil and rest aside for 1 hour. The Dough would double in time.

Punch the Dough and knead again. Make small balls with the Dough and place it in a baking tray. Rest the Dough until it doubles in size.

Preheat oven to 300 F. Brush the Dough with Egg Whites and bake for about 20 min.

For Bhaji:

Potato – 2, diced

Plantain - 1, cubed

Cauliflower – 1 cup, chopped

Green Peas – 1/2 cup

Carrot – ½ cup, diced

Turmeric – ¼ tsp

Salt

Oil – 1 Tbsp.

Butter – 1 Tbsp.

Cumin Seeds – ½ tsp

Asafetida – 1/4 tsp

Chili Powder – 1/2 tsp

Garam Masala - 1/2 tsp

Onion – 1, chopped

Ginger Garlic paste – 1 tbsp.

Ginger – 2 tsp, minced

Tomato – 2, chopped

Tomato Sauce – ½ cup (1/2 of 8 oz. can)

Pav Bhaji Masala – 2 tsp

Coriander Powder – 1 tsp

Lemon Juice

Cilantro – 5 sprigs, chopped (for garnishing)

Pav Buns - 6

In a pressure cooker add Potatoes, Plantain, Cauliflower, Green Peas, Carrot, Turmeric, required Salt and Water. Mix well. and pressure cook for 1 whistle. Allow the pressure to come down naturally

Heat Oil and Butter in a skillet.

Add Cumin and allow it to sputter.

Add Asafetida, Chili Powder and Garam Masala.

Sauté Onion until translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Tomatoes and cook closed until soft and Oil oozes out from this masala.

Season the mixture with Pav Bhaji Masala and Coriander Powder.

Stir in cooked Vegetables; mash them and cook closed for 5 min.

Turn off heat and garnish with Cilantro, Onion, Green Chilli and Lemon Juice.

Serve with toasted Pav buns.

Keerai Thoran

Spinach - 4 cup, chopped

Red Chilli - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp.

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chilli - 2

Shallot - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Add all the ingredients under "to grind" in a chutney bowl and grind coarsely.

Heat a pan with Coconut Oil, add in Mustard seeds, and whole Red Chillies.

Add in the coarsely ground Coconut mix and saute for a min.

Add chopped Spinach and stir well, along with required Salt. Keep mixing and stirring for about 5 minutes, until the Spinach is cooked nice and dry.

Serve warm with Rice.