Sautéed Curry Salmon

SAUTÉED CURRY SALMON ON A BED OF BASMATI RICE TOPPED WITH WILD MUSHROOMS

ON A BED OF BASMATI RICE TOPPED WITH WILD MUSHROOMS

Total 40 minutes. 4 servings

By Isaac Perlman |  Photography by The Lunch Box www.thelunchboxphoto.com

Ingredients:

  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • ¼ cup minced white onion
  • 1 ½ tablespoons curry powder
    (preferably Bombay)
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 can of Thai coconut milk
  • 1 bunch of cilantro
  • 2 pounds of salmon filets

 

Preparation:

  1. In a medium size saucepan, add vegetable oil on medium heat, add the onion, garlic, and ginger and let it get golden brown.
  2. Once golden, add the salt, pepper, and curry powder, cook for 20 seconds and then add the Thai coconut milk. Simmer for 20/30 minutes depending on how thick you want the sauce to be. Don’t let it boil.
  3. Bring salmon to room temperature. Season with sea salt and ground pepper.
  4. Meanwhile, in a non-stick sauté pan, add vegetable oil to coat the bottom of the pan and cook the salmon filets on medium-high heat. Turn after about 4 minutes depending on the thickness of the filet.
  5. Once sauce is reduced add cilantro and cook for 2 minutes until it releases some green into the sauce.
  6. Remove salmon from pan and pour the sauce over it.