Curry Salmon

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  salmon steaks
• 1⁄4 cup lemon juice
• 2  tablespoons  vegetable oil
• 1  teaspoon mustard seeds
• 3  garlic cloves, minced
• 1  tablespoon gingerroot, grated
• 1  small onion, thinly sliced
• 2  tablespoons curry paste
• 2  teaspoons turmeric
• 1  teaspoon  salt and pepper
• 1 (14 ounce) can coconut milk
• 2  tablespoons fresh coriander, finely chopped

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.