Rating: 4 stars
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Christopher Wang, an Alaskan fisherman and owner of Gypsy Seafood Company, uses whatever he has on hand to make his curry; this is a summery version.

This Story Originally Appeared On sunset.com


Credit: Thomas J. Story; Styling: Joni Noe

Recipe Summary

30 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275°. Cut salmon into 3/4-in. cubes and put in a large bowl.

  • Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.

  • Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.

  • Stack several basil leaves, roll length­wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.

  • Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.

  • Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.

  • Note: Nutritional analysis is per serving without rice.

Nutrition Facts

383 calories; calories from fat 50%; protein 35g; fat 22g; saturated fat 3.7g; carbohydrates 11g; fiber 3.1g; sodium 463mg; cholesterol 94mg.