CURRY SALMON

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Curry Salmon image

This is a quick, easy and elegant enough to make an impression for your guests. Serve this with lightly dressed baby greens and warmed naan. This was a grand prize winner recipe that Tabi clothing held in conjunction with Canadian Living.

Provided by heather in Ont

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon steaks
1/4 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon mustard seeds
3 garlic cloves, minced
1 tablespoon gingerroot, grated
1 small onion, thinly sliced
2 tablespoons curry paste
2 teaspoons turmeric
1 teaspoon salt and pepper
1 (14 ounce) can coconut milk
2 tablespoons fresh coriander, finely chopped

Steps:

  • Place salmon in glass baking dish; pour lemon juice over top. Set aside.
  • In large deep skillet, heat oil over medium heat; fry mustard seeds until they pop, about 2 minutes.
  • Add garlic and ginger; fry until softened, about 2 minutes.
  • Add onion; fry until softened, about 4 minutes.
  • Stir in curry paste, turmeric, salt and pepper; fry until fragrant, about 2 minutes.
  • Stir in 2 tbsp of the coconut milk to form thick paste.
  • Stir in remaining coconut milk; bring to boil. Reduce heat and simmer for 5 minutes.
  • Add salmon to sauce, spooning some of the sauce over top.
  • Cover and simmer until salmon flakes easily when test with fork, about 10 minutes. Stir in coriander.

Nutrition Facts : Calories 469.2, Fat 36.6, SaturatedFat 19.4, Cholesterol 59, Sodium 147, Carbohydrate 14.2, Fiber 3, Sugar 7.6, Protein 23.5

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