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Salmon Curry

Yield 4 servings
This recipe for salmon curry marries curry's mellowness with the delicate flavor of salmon.


  • 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)

Nutrition 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

How to Make It

  1. 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.

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  2. 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.

  3. Preheat oven to 450°.

  4. 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.

  5. 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.

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook