Salmon Curry

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 24%
  • Fat: 11g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2.7g
  • Protein: 30.2g
  • Carbohydrate: 48.8g
  • Fiber: 4.6g
  • Cholesterol: 58mg
  • Iron: 3.2mg
  • Sodium: 516mg
  • Calcium: 70mg

Ingredients

  • 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)

Preparation

  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.
  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.
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