Curry Salmon

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!

Recipe From tasteofhome.com

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.


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.

Recipe From allrecipes.com

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
Calories335.7 calories
Carbohydrate3.2 g
Cholesterol130.2 mg
Fat26 g
Fiber0.5 g
Protein22.2 g
SaturatedFat14.7 g
Sodium152.3 mg
Sugar0.2 g

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.


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.

Recipe From allrecipes.com

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
Calories393.8 calories
Carbohydrate2.6 g
Cholesterol107.8 mg
Fat28.2 g
Protein30.8 g
SaturatedFat10.8 g
Sodium134.4 mg
Sugar0.2 g

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.


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

Recipe From tasteofhome.com

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
Calories 381 calories
Fat25g fat (7g saturated fat)
Cholesterol115mg cholesterol
Sodium1222mg sodium
Carbohydrate3g carbohydrate (0 sugars
Fiber0 fiber)
Protein36g protein.

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.


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!

Recipe From food.com

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.


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.

Recipe From marthastewart.com

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.


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

Recipe From bbcgoodfood.com

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
Calories326 calories
Fat22 grams fat
SaturatedFat9 grams saturated fat
Carbohydrate5 grams carbohydrates
Sugar4 grams sugar
Fiber2 grams fiber
Protein27 grams protein
Sodium0.46 milligram of sodium

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.


PAN-ROASTED SALMON WITH GINGER AND CURRY



Pan-Roasted Salmon with Ginger and Curry image

Recipe From epicurious.com

Categories     Fish     Ginger     Roast     Salmon     Curry     Fall     Healthy     Gourmet

Yield Serves 2

Number Of Ingredients: 5

2 teaspoons minced peeled fresh ginger
1 teaspoon curry powder
2 (6 ounces) pieces center-cut salmon fillet with skin, patted dry
1 tablespoon olive oil
3 scallions, chopped

Steps:

  • Stir together ginger and curry and season with salt and pepper. Pat spice mixture onto flesh sides of salmon. Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes. Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
  • Add scallions to skillet with salmon and cook 30 seconds.




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