Butternut Squash Salmon Curry Recipes

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BUTTERNUT SQUASH SALMON CURRY



Butternut Squash Salmon Curry image

Every time I serve this it gets eaten up. The Squash and Salmon look lovely together and this is one of my all time Favourite dishes to prepare - and eat! You really need fresh salmon and sockeye is absolutely the best to make this with.

Provided by comox girl

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

30 ml oil
15 ml mustard seeds
1/2 kg fresh salmon, boneless and skinned, cut into chunks (but save the skin!)
1 large onion, cut into strips
2 garlic cloves, chopped
1 large yellow bell pepper, cut into strips
1 medium butternut squash, cut into 1 inch cubes
1 (398 ml) can coconut milk
1 liter chicken stock
1 piece lemongrass, bruised with back of knife (whacked and bruised but not hacked to pieces)
15 ml fish sauce
30 ml curry paste (if you like more have fun!)
5 ml salt, to taste

Steps:

  • In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
  • Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
  • Toss in the Squash.
  • Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
  • Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
  • Remove the lemongrass.
  • Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
  • Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
  • Cover the pot and turn off the heat.
  • Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
  • Serve over Rice (basmati is nice).
  • You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.

Nutrition Facts : Calories 458.5, Fat 25.6, SaturatedFat 14.7, Cholesterol 43.4, Sodium 959.2, Carbohydrate 36.2, Fiber 5.3, Sugar 8.2, Protein 25.9

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