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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!