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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe for salmon curry marries curry's mellowness with the delicate flavor of salmon. Ingredients:
2 teaspoons ground turmeric |
2 teaspoons cider vinegar |
3/4 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon brown sugar |
1 (1-pound) skinless salmon fillet |
1 teaspoon olive oil |
1 cup thinly sliced onion (about 1 small onion) |
2 garlic cloves, thinly sliced |
6 cups finely chopped tomato |
cooking spray |
3 cups cooked basmati rice |
chopped fresh cilantro (optional) |
Directions:
1. Combine first 6 ingredients in a small bowl, stirring to form a paste. Remove 1/2 teaspoon spice mixture, and reserve remaining mixture. Rub both sides of salmon with 1/2 teaspoon spice mixture; cover and chill.
2. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender and just beginning to brown. Add garlic; sauté 1 minute or until garlic begins to brown. Stir in reserved spice mixture and tomato. Reduce heat, and simmer for 15 minutes or until thickened, stirring frequently. Remove from heat; keep warm.
3. Preheat oven to 450°.
4. Place fish on a broiler pan coated with cooking spray. Bake at 450º for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from oven; cool slightly. Break fish into chunks.
5. Place 3/4 cup cooked basmati rice on each of 4 large plates. Top each serving with about 3/4 cup tomato mixture and 3 ounces salmon. Sprinkle with cilantro, if desired.
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