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Curry Salmon

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“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:
35mins
SERVES:
4
UNITS:
US

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.

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