@tomjustcooks: Momo Salmon with Rice 🌶️ Serves 2 Ingredients 2 ripe tomatoes, roughly chopped 2–3 garlic cloves 1 thumb-sized piece ginger 1–2 red chillies, depending on heat ½ small red onion Small handful coriander 1 tsp cumin seeds ½ tsp ground coriander ½ tsp turmeric 1 tbsp soy sauce 1 tsp honey Juice of ½ lime 100ml water or chicken/veg stock 1 tbsp oil Salt Method Char the aromatics: Heat a dry frying pan and add the tomatoes, onion, chillies, garlic and ginger. Char everything until softened and blackened in places. Toast the spices: In the same pan, add a little oil and fry the cumin seeds for 30 seconds. Add the ground coriander and turmeric. Blend: Add the charred vegetables to a blender with the spices, coriander, soy sauce, honey, lime juice and around 100ml water/stock. Blend until mostly smooth. Cook the sauce: Pour it back into the pan and simmer for 8–10 minutes, letting it reduce and become rich. Taste and adjust with more lime, soy, chilli or honey. Cook the salmon: Season two salmon fillets with salt and pepper. Pan-fry skin-side down for 4–5 minutes, flip and cook for another 2–3 minutes, depending on thickness. Finish: Spoon some of the momo sauce onto the plate, sit the salmon on top and serve with fluffy basmati rice, fresh coriander and a wedge of lime. #Momo #SalmonRecipe #EasyDinner #FoodTok

Tom Just Cooks

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Thursday 03 September 2026 16:30:08 GMT