I woke up craving garam masala this morning and found this excellent salmon recipe by Elizabeth Yarnell courtesy of Leite’s. My only change to the recipe was to substitute coconut milk for yogurt which made it a bit richer (and more yummy I’m sure). You literally assemble the entire dish in one pot – rice (next time I’ll use 3/4 cup for two people), kale (I’d double this next time), salmon (oh how I miss Seattle salmon prices), sauce, and squash – and pop it in the oven for a half hour. It was done in 30 minutes though I made a note to check it next time after 27, depending on the thickness of the salmon. Yum!