Salmon Curry

This recipe for salmon curry marries curry's mellowness with the delicate flavor of salmon.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 416
Caloriesfromfat 24 %
Fat 11 g
Satfat 2.5 g
Monofat 4.9 g
Polyfat 2.7 g
Protein 30.2 g
Carbohydrate 48.8 g
Fiber 4.6 g
Cholesterol 58 mg
Iron 3.2 mg
Sodium 516 mg
Calcium 70 mg


2 teaspoons ground turmeric
2 teaspoons cider vinegar
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon brown sugar
1 (1-pound) skinless salmon fillet
1 teaspoon olive oil
1 cup thinly sliced onion (about 1 small onion)
2 garlic cloves, thinly sliced
6 cups finely chopped tomato
Cooking spray
3 cups cooked basmati rice
Chopped fresh cilantro (optional)


Combine first 6 ingredients in a small bowl, stirring to form a paste. Remove 1/2 teaspoon spice mixture, and reserve remaining mixture. Rub both sides of salmon with 1/2 teaspoon spice mixture; cover and chill.

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender and just beginning to brown. Add garlic; sauté 1 minute or until garlic begins to brown. Stir in reserved spice mixture and tomato. Reduce heat, and simmer for 15 minutes or until thickened, stirring frequently. Remove from heat; keep warm.

Preheat oven to 450°.

Place fish on a broiler pan coated with cooking spray. Bake at 450º for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from oven; cool slightly. Break fish into chunks.

Place 3/4 cup cooked basmati rice on each of 4 large plates. Top each serving with about 3/4 cup tomato mixture and 3 ounces salmon. Sprinkle with cilantro, if desired.

Kirsten Dixon,

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook,

Cooking Light

July 2006
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