Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Kirsten Dixon
Recipe by Cooking Light July 2006

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Yield:
4 servings
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Ingredients

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Directions

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  • 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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  • 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.

Source

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook

Nutrition Facts

416 calories; calories from fat 24%; fat 11g; saturated fat 2.5g; mono fat 4.9g; poly fat 2.7g; protein 30.2g; carbohydrates 48.8g; fiber 4.6g; cholesterol 58mg; iron 3.2mg; sodium 516mg; calcium 70mg.
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