Fresh wild salmon that has been simmered in a creamy red curry and tomato sauce. Ginger, garlic, and herbs compliment the flavors of this curry and make the sauce delectable. A one pot meal, this recipe is very easy to make during the week when time is of the essence. Salmon curry is best served with a steaming pot of jasmine rice which completes this beautiful winter recipe.
What is curry?
Curry is a blend of spices or ingredients to create a flavorful blend that can be added to recipes to add flavor and spice. The curry that is used in this recipe is store bought. If time is limited, I highly recommend purchasing a pre-made curry at your local grocery store. Look for a quality product that has minimal ingredients and is either non gmo or organic.
Which fish is suitable for curry?
Many types of fish can be used for this curry. Salmon, Halibut, or Sea bass would be best. You really want a hearty fish that is not too flaky and wont fall apart easily.
- 1 1/2 Ibs Wild Salmon filets
- 2 inch piece ginger-chopped
- 2 cloves garlic-chopped
- 2 scallions-chopped
- 6 vine ripened tomatoes- pureed
- 3 tbsp red curry paste
- 1 can coconut milk
- 1 package trimmed green beans
- 1 cup whole basil leaves
- 1/2 cup cilantro-chopped
- 1 1/2 cup jasmine rice
- 2 3/4 cup water
- 2 tbsp olive oil
- 2 tbsp arrowroot flour or cornstarch
- salt/pepper for taste
- 1 lime-cut into wedges
- Place water in a medium pot over high heat. Add rice and olive oil to the pot of water. Bring to a boil, cover and reduce heat to low. Let the rice steam for 15 minutes until all water has been absorbed.
- Season salmon with salt and pepper and dust the top of the salmon with arrowroot flour. Place a medium saute pan over medium/high heat. Drizzle the bottom with olive oil. When oil is hot add both pieces of salmon with the skin side up. The goal is to get a nice crust on your salmon filets. After two minutes check to see if there is a golden brown color to the salmon. Turn over and lightly cook the other side for a minute or two. Remove salmon and place on a plate until ready to use.
- While rice is cooking, add onions, garlic, and ginger to the pan. Reduce heat to medium and saute for a few minutes until you start to smell a beautiful aroma. Next, add your tomatoes, curry paste, coconut milk, and green beans. Bring mixture to a boil and then add the salmon back to the pan. Reduce heat to medium/low and simmer the curry for 20 minutes to allow the green beans to soften and all of the flavors to meld.
- When sauce is done simmering remove salmon once again. Taste the curry and add salt/pepper for taste. Last, add basil and cilantro. Simmer for another 5 minutes.
- To serve, add a portion of rice to a bowl or plate top with salmon, sauce, and green beans. Garnish with fresh cilantro and a wedge of lime.