Happy Easter to you and your families! Hope you are all busy having a good time with the family.
I wanted to post about my salmon curry today, something different from your usual Easter menu, as you know I usually like to post different things than the usual holiday fare, so I can help you not be bored with eating the same type of meals for a long time. This salmon curry is prepared with Salmon Supremes, and as most you know it is just a cut of fish with no bones. I usually buy a fresh piece of a big fillet from Costco and cut the supremes myself, but you can always ask them to do that at the grocers, if you are not up to slicing the fish! I have attached a link for a youtube video on how to get the fillet just right. https://www.youtube.com/watch?v=bGDrtuIpoYo
I know I am pressing on about the fillet slicing, but don’t worry so much about it, if it’s not right, the salmon curry will not taste horrible. Some of my pieces weren’t right either, but I posted the video for those people who want to get it done perfectly everytime. I have had a complaint that my pictures doesn’t sometimes match the description, the reason being, I know the right thing to do and that is where the description comes from, but when I took the picture I might have done something a slight bit different, so the pictures does not match the description perfectly. My description says slice the onions thinly, but I chop it coarsely because I was in a rush so I want my readers to have it perfect, that’s why the description is the way to go, pictures give you the gist of what the item is supposed to look like at different stages. The important part of cooking this curry is to make sure that the salmon gets tossed properly with the sauce, and its done gently because it is easy to break up a piece of fish while cooking curry, cause you just might have the urge to toss it around. When I was younger, I have broken up pieces of fish and that flaked all over creating a horrible mess, but as you get more experienced that urge goes away because you don’t want a minced fish dinner. Don’t let that intimidate you away from making this curry, because we do sear it first so the fish gets a bit firmer making it easier to handle. This salmon can be served with a plain steamed Basmati rice or a quinoa pilaf and salad (like the picture below). Hope you enjoy it! 🙂
8 Fresh Salmon Suprêmes (thick boneless portion)
10 Cherry Tomatoes
1 Bunch cilantro with stalks
1 large Onion, sliced
1 inch Ginger
6 Garlic cloves
3 Green Chilies roughly chopped
1 tsp Garam Masala
1 tsp Turmeric
1 Tsp black mustard seeds
3-4 Bay leaves
2-3 Kaffir Lime leaves
1 Tbsp white vinegar
2 tsp sugar
1 Tbsp Mustard oil
1 Tsp minced garlic
1 Tbsp Lemon juice
In a bowl combine the marinade ingredients and dip all the pieces of fish in it.
Heat up a non-stick skillet, and very lightly sear the fish for just a couple of minutes on each side. (We are not completely cooking it here, we will finish cooking within the curry). Set aside.
In a processor add onion, ginger, garlic and chillies and pulse a few times.
Heat oil in a large sautés pan
Stir in the onion mixture and fry for 15 minutes till the onion gets golden brown. Scoop up half the onions and set aside.
Add the bay leaves, mustard seeds and tear the kaffir lime leaves then add it to the hot pan.
Cut the cherry tomatoes in half and stir in the tomatoes. Toss well with the spices to mix in the tomatoes.
Now add the garam masala and turmeric. Toss and stir for a few minutes until mixed properly.
Then deglaze the pan with the vinegar.
Add a cup of water with sugar & salt, then squash the tomatoes with a potato masher so all the juices start to form a curry.
Bring to a slow boil, then turn the heat down and simmer for 15 minutes.
Take off the lid and the cilantro stalks and simmer for a further 5 minutes.
Add the salmon pieces and gently scoop the sauce from the bottom and toss the sauce over the salmon pieces.
Put the lid back on and simmer for 5 minutes, add the sautéed onion and then turn the salmon pieces over and simmer for another 10 minutes. Sprinkle cilantro leaves on top.
Take the pan off the heat, and set aside for 10 minutes to allow the fish to cook in its own heat.
Serve with Basmati rice or with Quinoa Pilaf.