4 filets salmon
2 tablespoons vegetable oil
1 15-oz container Maya Kaimal Tikka Masala
1/2 cup cashews, toasted
Heat vegetable oil in a sauté pan over medium heat.
2. Place salmon, skin-side down, in the hot pan. Allow to crisp on the skin side, about 3–5 minutes.
3. Turn salmon, add Tikka Masala sauce and cover. Cook on medium-low heat until salmon is firm and cooked through, adding water if necessary to avoid burning the sauce.
4. Top cooked salmon with toasted cashews and serve warm.