Slow-Roasted Curried Salmon with Corn and Tomato

Slow-Roasted Curried Salmon with Corn and TomatoRecipe

Photo: Thomas J. Story; Styling: Joni Noe

Christopher Wang, an Alaskan fisherman and owner of Gypsy Seafood Company, uses whatever he has on hand to make his curry; this is a summery version.

Serves 4 to 6


+ Add To Shopping List
2 pounds skinned sockeye salmon fillet
1 tablespoon plus 1 tsp. brown mustard seeds
About 1 tsp. salt
1 teaspoon Madras curry powder
1/2 teaspoon cayenne
1 very ripe medium red tomato
1/2 small shallot
2 large ears corn
3 tablespoons extra-virgin olive oil
12 to 15 large fresh basil leaves
1/2 lemon (optional)
Hot cooked rice


Total: 30 Minutes

1. Preheat oven to 275°. Cut salmon into 3/4-in. cubes and put in a large bowl.

2. Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.

3. Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.

4. Stack several basil leaves, roll length­wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.

5. Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.

6. Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.

Note: Nutritional analysis is per serving without rice.

Created date

May 2016

Nutritional Information

Calories 383
Caloriesfromfat 50 %
Protein 35 g
Fat 22 g
Satfat 3.7 g
Carbohydrate 11 g
Fiber 3.1 g
Sodium 463 mg
Cholesterol 94 mg