1 tsp. ground ginger

1 tsp. minced garlic

1 tsp. ground turmeric

1 tsp. chili powder

2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 cup plus 4 tsp. chopped onion

1 cup water

4 T. olive oil

2 bay leaves

4 dried red peppers

4 salmon steaks

 

In small bowl, combine ginger, garlic, turmeric, chili powder, salt, cinnamon, cardamom, 4 teaspoons chopped onion, and 1 cup of water. Heat oil. Cook 1/2 cup chopped onion in oil. Add contents of small bowl. Cook until onion is transparent. Add bay leaves and red peppers; stir. Cover and cook over low heat 10 minutes. Remove from heat and let cool. Put salmon steaks in shallow casserole dish. Pour cooled sauce over steaks. Marinate in refrigerator overnight. Cook steaks on barbecue grill, basting regularly with marinade.

 

Tom Sauder

Colorado Springs, Colorado

 

From— The Water’s Bounty: Member Fish Recipes