Spiced Salmon Stir Fry with Tomatoes

This one starts with a small trick that makes a big difference. Cumin and brown mustard seeds go into hot oil first, and you let them sit there for a full minute until they start to pop. That little bloom wakes up the spices and gives the whole pan a nutty, toasty base before anything else touches it. Turmeric goes in with the seeds too, and it turns the oil a deep gold almost right away. If your kitchen is cool, give the seeds a few extra seconds, but keep them moving so the turmeric does not scorch.

Salmon is one of those fish that rewards a light hand. Cutting it into one-inch cubes means it cooks in a few minutes and holds its shape when you fold it back in at the end. Take it out while it is still a touch underdone in the middle, because it keeps cooking off the heat. Many home cooks find that a pan of soft onions can take a while, but the slow stir at medium heat is worth the patience. The onion turns sweet and jammy, and it soaks up the spiced oil so every bite tastes of the seeds.

Cherry tomatoes are a nice fit here because they split and soften fast, releasing a little juice that loosens the onions into something close to a sauce. Watch them closely. Once they just start to slump, they are ready, and any longer and they lose their bright shape.

If you want a fuller plate, a bowl of Golden Sweet Potato and Spinach Curry alongside is lovely, since the earthy sweetness pairs well with the warm spices. For something lighter and crisp, Fresh Sweet Lime and Capsicum Salad brings a sharp citrus note that cuts through the richness. A simple side of Goan Stir-Fried Green Beans with Coconut also works well and adds some crunch.

Leftovers keep in a sealed container in the fridge for a day. Reheat them gently in a dry pan over low heat, not the microwave on high, so the salmon stays tender. I like to pack leftovers over a handful of greens with a squeeze of lime the next day.