Salmon Curry Recipe

Name: Salmon Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground turmeric; 2 teaspoons cider vinegar; 3/4 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon brown sugar; 1 (1-pound) skinless salmon fillet; 1 teaspoon olive oil; 1 cup thinly sliced onion (about 1 small onion); 2 garlic cloves, thinly sliced; 6 cups finely chopped tomato; Cooking spray; 3 cups cooked basmati rice; Chopped fresh cilantro (optional)

Servings: persons

2 teaspoons ground turmeric
2 teaspoons cider vinegar
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon brown sugar
1 (1-pound) skinless salmon fillet
1 teaspoon olive oil
1 cup thinly sliced onion (about 1 small onion)
2 garlic cloves, thinly sliced
6 cups finely chopped tomato
Cooking spray
3 cups cooked basmati rice
Chopped fresh cilantro (optional)

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.
2
Heat oil in a large saucepan over medium-high heat. Add onion; saute 5 minutes or until tender and just beginning to brown. Add garlic; saute 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.
3
Preheat oven to 450u00b0.
4
Place fish on a broiler pan coated with cooking spray. Bake at 450u00b0 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.
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.

739

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons ground turmeric, 2 teaspoons cider vinegar, 3/4 teaspoon salt, 1/2 teaspoon ground cumin, and more.

Yes, Salmon Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Curry

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