Total Time
35mins
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

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

Very easy and by far the best salmon curry I've ever made

browwwnze June 02, 2016