Curry Salmon Recipes

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SALMON CURRY



Salmon Curry image

A family favorite for salmon lovers! Serve hot with rice or roti, topped with cilantro if you like.

Provided by strawberries444

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 11

3 (6 ounce) fillets salmon, cut into cubes
3 tablespoons olive oil, divided
2 medium onions, sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons cumin seeds
2 teaspoons garam masala
1 teaspoon ground turmeric
2 tomatoes, grated
2 cups water
salt to taste

Steps:

  • Heat 2 tablespoons oil in a frying pan over medium-high heat. Gently fry salmon pieces until easily flaked with a fork, about 5 minutes. Drain on paper towels and set aside.
  • Heat remaining oil in the same pan over medium heat. Add onions, garlic, and ginger; fry until golden, about 7 minutes. Add cumin, garam masala, and turmeric. Cook and stir until fragrant, about 10 seconds. Add tomatoes; cook until they start to reduce, about 5 minutes. Add water and salt; bring to a boil.
  • Return salmon to the pan and reduce heat to low. Simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 18.2 g, Fiber 2.5 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 105.7 mg, Sugar 4.4 g

THAI SALMON CURRY



Thai Salmon Curry image

I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!

Provided by PalatablePastime

Categories     Curries

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh salmon fillets
1 (14 ounce) can light unsweetened coconut milk
1 tablespoon grated ginger
1 tablespoon palm sugar or 1 tablespoon brown sugar
2 tablespoons fish sauce
1 -3 tablespoon red curry paste (you choose how much)
1/2 lime (juice of, no seeds)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
minced Thai chile (optional; as many as you prefer)
3 cups steamed jasmine rice (or other type of rice)

Steps:

  • Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
  • Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
  • Use a whisk to blend it until it is smooth.
  • Bring the coconut milk to a boil and add the fish.
  • Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
  • Sprinkle curry with chopped basil and cilantro.
  • Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
  • Ladle into bowls over steamed jasmine rice.

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 :

SPICY COCONUT-SALMON CURRY



Spicy Coconut-Salmon Curry image

This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 11

2 tablespoons extra-virgin coconut oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 piece fresh ginger (1 inch), peeled and thinly sliced
Coarse salt
2 tablespoons Thai green curry paste
1 can (14 ounces) unsweetened coconut milk
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
Lime wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
  • Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

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.

RED THAI SALMON CURRY



Red Thai salmon curry image

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500g skinless salmon fillet, cut into chunks
200g pack trimmed green bean
coriander or basil, to serve

Steps:

  • Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
  • Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium

PAN-FRIED SALMON IN CURRY CREAM SAUCE



Pan-Fried Salmon in Curry Cream Sauce image

This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.

Provided by heidi_k

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6

½ cup heavy whipping cream
1 teaspoon mild curry powder
1 teaspoon lemon juice
2 pinches ground ginger
2 (4 ounce) salmon fillets
salt and freshly ground black pepper to taste

Steps:

  • Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g

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  • Place the fish skin-side down into the heated oil and cook for 3 minutes. Carefully slide a spatula between the skin and the fish. Lift the fish out of the pan onto a clean plate. Remove the skin from the pan and the fish and discard, keeping as much fish oil and olive oil in the pan as possible.
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KERALA SALMON CURRY - A TASTY AND AROMATIC DINNER FOR THE ...
2021-11-10  · Instructions. In a hot pan on medium heat, add the oil and seeds. When the mustard seeds start to pop, lower the heat and add curry leaves, garlic and ginger. Fry until fragrant. Add the chilli, curry paste and tomato paste and cook for 2 minutes. Add in salmon and springwater, lime juice and coconut milk and bring to a boil.
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Hello guys, learn to make tasty salmon fish curry easily.Please Like, Share and subscribe , if you liked the video.
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Top Asked Questions

What's the best way to make a salmon Curry?
Add onions, garlic, and ginger; fry until golden, about 7 minutes. Add cumin, garam masala, and turmeric. Cook and stir until fragrant, about 10 seconds. Add tomatoes; cook until they start to reduce, about 5 minutes. Add water and salt; bring to a boil. Return salmon to the pan and reduce heat to low.
How to make coconut curry with fish sauce?
Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute. Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so.
Can you substitute coconut milk for salmon Curry?
Coconut milk: To make the salmon creamy, I have added a bit of coconut milk. Feel free to skip it or substitute with poppy seeds milk or cashew milk. The curry tastes good even without any coconut milk. Curry base: The base of this curry is made from scratch by sauteing onions, garlic and tomatoes.
How do you make a coconut milk curry?
Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes.

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