Salmon Week: Curried Salmon
For the Curry
1 small/medium onion, sliced thin
1 Tbl chopped garlic
1-2 Tbl yellow curry powder
5 or 6 fresh tomatoes, or a can of diced tomatoes
1 can of coconut milk
Handful of fresh cilantro, chopped fine.
Salt and pepper to taste
For the Salmon
4 oz fillet of salmon
¼ cup prepared curry sauce
Prepare the curry
If you’re using fresh tomatoes: Cut a small “x” shape in the top, blanch them in boiling water for 1 minute, shock them in ice water, and peel them.
Place the onions in a small saucepan and set over medium-high heat. Sprinkle with a pinch of salt and cook until they are just starting to brown. You’ll need to stir occasionally.
If the onions are sticking too much to the pan, add a pat of butter, stir it around, and add the garlic and curry powder. Cook this over medium-high heat for 5 minutes to toast the spices.
Add the tomatoes. I just tossed the fresh, peeled, tomatoes in whole and crushed them up with my spoon. Otherwise, pour the whole can of diced tomatoes in.
Bring to a boil, and cook until the mixture has reduced by half. Pour in the coconut milk and continue to simmer for 10 minutes.
Taste for seasoning. If it’s to your liking remove the curry from the heat. Reserve ¼ cup of the curry in a small dish, and add the cilantro to the remaining curry.
Prepare the salmon
Preheat the oven to 450F.
Place the salmon on a sheet pan lined with foil, skin-side down.
Ladle ¼ cup of the curry on top of the salmon and roast for 3-5 minutes.
Eat this on top of rice or potatoes, or on salad and roasted Brussel sprouts as pictured above.
The curry can be used as more of a soup or a sauce, really. Add your favorite curry vegetables and meats, and let it become your own.
Also, yellow curry powder was used here, but you can use any of your favorite curry spice mixes or pastes in the same way.