Curried Salmon Recipes

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CURRIED SALMON BAKE



Curried Salmon Bake image

Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper.

Provided by KCFOXY

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 4

Number Of Ingredients 3

1 cup sour cream
1 teaspoon curry paste
4 (6 ounce) fillets salmon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
  • In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
  • Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

Nutrition Facts : Calories 393.8 calories, Carbohydrate 2.6 g, Cholesterol 107.8 mg, Fat 28.2 g, Protein 30.8 g, SaturatedFat 10.8 g, Sodium 134.4 mg, Sugar 0.2 g

SALMON CURRY RECIPE



Salmon Curry Recipe image

Indian style salmon curry made with salmon, onions, tomatoes, spices & herbs. Serve it with rice, roti or naan.

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 17

1 lb salmon ((400 to 500 grams))
2 tablespoons oil ((I use coconut oil))
¼ teaspoon mustard seeds
1 to 2 sprigs curry leaves ((skip if you don't have))
2 to 3 garlic cloves (chopped or crushed)
1 large onion ((1 cup fine chopped))
1 green chili ((optional) slit)
1 medium tomato ((¼ cup chopped))
½ to ¾ teaspoon salt ((adjust to taste))
1 to 1¼ teaspoon red chilli powder ((plus more to sprinkle on salmon))
¼ teaspoon turmeric ((plus more to sprinkle))
½ teaspoon garam masala ((plus more to sprinkle))
1 to 1¼ teaspoon coriander powder
1 to 2 tablespoons tamarind ((or 1 teaspoon amchur, or 2 tbsps lemon juice, adjust to taste))
1 to 1½ cups water ((use only as needed))
¼ to ½ cup thin coconut milk ((optional))
2 sprigs coriander leaves

Steps:

  • Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.
  • If using tamarind, soak it in half cup hot water.

Nutrition Facts : Calories 543 kcal, Carbohydrate 19 g, Protein 43 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 796 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

CURRIED SALMON



Curried Salmon image

Until our daughter shared this recipe, my husband and I swore we didn't like salmon. But after one taste of this grilled version, we were converts!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/3 cup soy sauce
1/3 cup canola oil
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon lemon-pepper seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Liquid Smoke, optional
6 salmon fillets (8 ounces each)

Steps:

  • In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts :

CURRIED SALMON CAKES



Curried Salmon Cakes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound skinless salmon fillet, halved crosswise
2 teaspoons curry powder, preferably hot
Kosher salt and freshly ground pepper
8 tablespoons store-bought tartar sauce
1/4 cup cracker meal or crushed saltines, plus more for sprinkling
2 tablespoons grated peeled ginger
1 bunch scallions, finely chopped
1 large egg, lightly beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted and diced
Juice of 1 lime
Vegetable oil, for frying

Steps:

  • Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
  • Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
  • Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
  • Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.

Nutrition Facts : Calories 536, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 767 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 27 grams

SALMON WITH CURRIED LENTILS



Salmon With Curried Lentils image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
1 medium shallot, thinly sliced
3/4 teaspoon curry powder
1 1/2 teaspoons hot paprika
1 red bell pepper, chopped
1/2 cup red lentils, rinsed
Kosher salt
Juice of 1 lemon
4 6-ounce center-cut salmon fillets
5 cups baby arugula (about 3 ounces)

Steps:

  • Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste.
  • Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes.
  • Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon.

Nutrition Facts : Calories 426 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 97 milligrams, Sodium 617 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 45 grams

GRILLED CURRIED SALMON



Grilled Curried Salmon image

"This grilled salmon has a wonderful flavor from the simple seasonings," says Carma Blosser. "It is actually the only way I like salmon."-Carma Blosser, Livermore, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

2 salmon fillets (6 ounces each)
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon curry powder
6 tablespoons reduced-sodium soy sauce
1/4 cup butter, melted
1/4 teaspoon Worcestershire sauce
Dash Liquid Smoke, optional

Steps:

  • Sprinkle fillets with lemon-pepper, garlic powder and curry powder. Cover and refrigerate for 30 minutes. , In a large resealable plastic bag, combine the soy sauce, butter, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 8-12 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 381 calories, Fat 25g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 1222mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

CURRIED SALMON PASTA SALAD



Curried Salmon Pasta Salad image

A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!

Provided by Ben S.

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Yield 8

Number Of Ingredients 14

1 cup dry pasta, such as macaroni or small shells
8 ounces cooked, skinned salmon
½ cup minced red or yellow onion
1 cup diced celery
1 medium red apple, diced
½ cup chopped walnuts or dry-roasted, unsalted peanuts
1 (6 ounce) container fat-free yogurt
2 tablespoons olive oil
1 tablespoon curry powder
2 teaspoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste

Steps:

  • Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 17.6 g, Cholesterol 18.3 mg, Fat 12.3 g, Fiber 2.2 g, Protein 11 g, SaturatedFat 1.8 g, Sodium 208.4 mg, Sugar 4.5 g

CURRIED SALMON AND RICE SLICE



Curried Salmon and Rice Slice image

This is very very good, my aunty's recipe--we love this in my house. This may seem like a lot of ingredients, but it is too good to miss out on.

Provided by Perfect Pixie

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

440 g salmon or 440 g tuna
1 cup long grain rice
1 egg
30 g butter
salt
pepper
45 g butter
1 1/2 tablespoons curry powder
1/2 cup mayonnaise
2 tablespoons parsley (or more)
60 g cheese, grated
2 tablespoons flour
1 1/2 cups milk
2 teaspoons lemon juice
1 egg

Steps:

  • Cook rice in boiling salted water for 12 minutes; drain.
  • Combine rice with butter, egg, salt and pepper.
  • Line a 18cm x 28cm dish with aluminium foil, bringing it above sides of dish.
  • Press mixture over base and sides of tin.
  • Arrange drained, flaked fish over rice base.
  • Sauce:
  • Melt butter.
  • add flour and curry powder, stir until smooth, cook 1 minute and then remove from heat.
  • Add milk gradually, stirring until smooth.
  • Add mayonnaise and return to heat; stir until sauce boils and thickens.
  • Add lemon juice and parsley.
  • Reduce heat, simmer 1 minute and then remove from heat.
  • Add beaten egg, cool slightly.
  • Pour mixture onto fish.
  • Sprinkle with grated cheese.
  • Bake in a moderate oven 25-35 minutes or until golden brown.

BANGLADESHI SALMON CURRY



Bangladeshi Salmon Curry image

A light curry that is really tasty. Very quick and easy to cook.

Provided by CurlySuzy

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Mix together the lemon juice and 2tsp of cumin in a bowl. Then add the salmon fillets and leave for at least 10 minutes.
  • Heat the oil and fry onion, ginger and garlic. Cook until onion is soft.
  • Add the cumin, coriander and chilli then the tomatoes and veg stock, stiring.
  • Add the salmon to the pan and cook gently for 10 - 15 minutes until the fish is cooked.
  • Add the fresh coriander and serve

CURRIED SALMON & RICE



Curried Salmon & Rice image

My Mum found a recipe for this dish when I was a kid, and it became my favourite meal! There is another version of this on zaar, but when i made it, the measurements didn't quite work out, so here is the way I cook it...

Provided by Sara 76

Categories     Long Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 (440 g) cans salmon
3 cups long grain rice
3 eggs
90 g butter
salt
pepper
90 g butter
3 tablespoons curry powder
1 cup fat-free mayonnaise
3 tablespoons fresh parsley, chopped
1 cup reduced-fat cheese, grated
4 tablespoons flour
3 cups skim milk
1 tablespoon lemon juice
2 eggs, beaten

Steps:

  • Boil rice until just cooked.
  • Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base.
  • Cover rice with the canned fish.
  • Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds.
  • Slowly add milk, whisking to keep it smooth.
  • Add mayonnaise.
  • Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
  • Add lemon juice and parsley.
  • Microwave 1 minute.
  • Add eggs, stirring well. Set aside to cool fora couple of minutes.
  • Pour the sauce over the fish, top with grated cheese.
  • Bake in a moderate oven for 30 minutes, or until cheese browns.

Nutrition Facts : Calories 670.2, Fat 27, SaturatedFat 13.6, Cholesterol 242.5, Sodium 546.3, Carbohydrate 69.4, Fiber 2.5, Sugar 2.6, Protein 35.5

TODDLER RECIPE: SALMON CURRY



Toddler recipe: Salmon curry image

Serve this salmon and coconut curry to your little ones and get them into new tastes and textures. Ideal for weaning, it's suitable from eight months onwards

Provided by Adam Shaw

Categories     Dinner

Time 30m

Number Of Ingredients 12

4 salmon fillets
2tsp vegetable oil
1 onion, diced
300g wholegrain basmati rice
3 cloves of garlic, crushed and diced
1 x 5cm piece of ginger, peeled and grated
1tbsp turmeric
1 pepper, cored and diced
1 handful of mange tout
1 x 440ml can of coconut milk
150g fresh spinach, washed
10g finely chopped coriander

Steps:

  • Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
  • Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
  • Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
  • Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

Nutrition Facts : Calories 830 calories, Fat 47 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.19 milligram of sodium

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