This one came together when we found a solitary piece of frozen salmon from Sitka. I found a jar of Patak’s brand Rogan Josh in the pantry and the rest was history as they say…
I cooked the salmon skin on, skin side down. One the fish is 80% cooked and the skin starts to separate, I remove it. I actually cook the skin from there in a separate pan until its crispy. As you can see in the picture it makes a great last flourish on the dish to add texture and taste.
The Rogan Josh is a pour over sauce that needs barely five minutes over the salmon. I served with some pan fried chick peas (always a fun change of pace over rice) and a Deep frozen naan.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!