The curry was too heavy in masala. I adjusted the recipe for the next cook as follows: reduced the portions turmeric, paprika and coriander by 1/2. Added cumin. Increased the simmer time to 45 mins to soften the meat.
Added whole peppercorns, used chili powder instead of paprika, waited til end of the cook to gauge spice level and determine if I needed to add cayenne.
The lemon provides a nice tang and kept the salmon moist when cooking. This dish was cooked at 350 for 30 mins so it did not develop a crisp crust. I would try this at 450 next time.
Recipes
Journal
Shopping