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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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