Toddler Recipe Salmon Curry

KID-FRIENDLY SALMON

Steps:

• Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day.
• Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side.

LEMON SALMON CURRY

Steps:

• Heat oil and butter in a large skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute for 1 minute.
• Add corn, salmon, tomatoes, lemon juice, curry paste, curry powder, chili-garlic sauce, cumin, coriander, salt, and pepper; bring to a simmer. Cover and cook, adding water as needed, for 10 to 15 minutes. Serve over hot rice.

TODDLER RECIPE: SALMON CURRY

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.

QUICK AND EASY INDIAN SALMON CURRY

Steps:

• Combine water, lemon juice, tomato, onion, ginger, salt, garlic powder, and hot and sweet paprika in a blender; blend until liquefied.
• Heat olive oil in a pot over high heat. Add mustard seeds; cook until you hear seeds popping in the oil. Pour the blended mixture into the pot and bring to a boil.
• Add salmon; cover and boil for 10 minutes.

CURRY SALMON

Steps:

• Place salmon in glass baking dish; pour lemon juice over top. Set aside.
• In large deep skillet, heat oil over medium heat; fry mustard seeds until they pop, about 2 minutes.
• Add garlic and ginger; fry until softened, about 2 minutes.
• Add onion; fry until softened, about 4 minutes.
• Stir in curry paste, turmeric, salt and pepper; fry until fragrant, about 2 minutes.
• Stir in 2 tbsp of the coconut milk to form thick paste.
• Stir in remaining coconut milk; bring to boil. Reduce heat and simmer for 5 minutes.
• Add salmon to sauce, spooning some of the sauce over top.
• Cover and simmer until salmon flakes easily when test with fork, about 10 minutes. Stir in coriander.