- Calories 416
- Caloriesfromfat 24%
- Fat 11g
- Satfat 2.5g
- Monofat 4.9g
- Polyfat 2.7g
- Protein 30.2g
- Carbohydrate 48.8g
- Fiber 4.6g
- Cholesterol 58mg
- Iron 3.2mg
- Sodium 516mg
- Calcium 70mg
Salmon Curry
This recipe for salmon curry marries curry's mellowness with the delicate flavor of salmon.
How to Make It
Step 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.
Step 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.
Step 3
Preheat oven to 450°.
Step 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.
Step 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
Attay7's Review
I like this as a different way to prepare salmon. I like the flavors but sometimes I add crushed red pepper and/or serve with siracha sauce, especially when I find salmon on sale or buy cheap frozen salmon (when it doesn't matter as much if you overpower the salmon).
EllenDeller's Review