Slow-Roasted Curried Salmon With Corn And Tomato Recipe

Name: Slow-Roasted Curried Salmon With Corn And Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinned sockeye salmon fillet; 1 tablespoon plus 1 tsp. brown mustard seeds; About 1 tsp. salt; 1 teaspoon Madras curry powder; 1/2 teaspoon cayenne; 1 very ripe medium red tomato; 1/2 small shallot; 2 large ears corn; 3 tablespoons extra-virgin olive oil; 12 to 15 large fresh basil leaves; 1/2 lemon (optional); Hot cooked rice

Servings: persons

2 pounds skinned sockeye salmon fillet
1 tablespoon plus 1 tsp. brown mustard seeds
About 1 tsp. salt
1 teaspoon Madras curry powder
1/2 teaspoon cayenne
1 very ripe medium red tomato
1/2 small shallot
2 large ears corn
3 tablespoons extra-virgin olive oil
12 to 15 large fresh basil leaves
1/2 lemon (optional)
Hot cooked rice

1
Preheat oven to 275u00b0. Cut salmon into 3/4-in. cubes and put in a large bowl.
2
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.
3
Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.
4
Stack several basil leaves, roll length-wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.
5
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.
6
Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.
7
Note: Nutritional analysis is per serving without rice.

691

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 pounds skinned sockeye salmon fillet, 1 tablespoon plus 1 tsp. brown mustard seeds, About 1 tsp. salt, 1 teaspoon Madras curry powder, and more.

Yes, Slow-Roasted Curried Salmon With Corn And Tomato 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.

Slow-Roasted Curried Salmon With Corn And Tomato

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