Salmon Curry In a Hurry
Recipe type: Entree
Makes 16 individual appetizers or 4 main-course dishes.
  • 1 pound Alaska salmon
  • ½ of a small red onion
  • 1 fresh tomato
  • 1 knob fresh ginger, peeled and grated
  • 1 clove garlic, peeled and minced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon whole fennel seeds
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons canola oil
  • 2 cups coconut milk
  1. Skin the salmon and remove any pin bones. Trim the belly meat and any thinner edges to create a fillet that is uniform in thickness. Cut the fillet into one-inch cubes. Set aside.
  2. Grate the onion on a box grater using the medium holes. Grate the tomato until all that remains in your hand is the skin. Discard the tomato skin. Add the onion and tomato into a medium saucepan and cook over medium heat until the liquid begins to evaporate, about 2-3 minutes. Add in the garlic, cayenne, cumin, coriander, paprika, and the turmeric. Cook for 1-2 minutes, stirring constantly, until the spices are aromatic. Add in the lemon juice. Stir for an additional 1-2 minutes. Add in the canola oil and continue to stir until the oil is colored from the spices, about 1-2 minutes. Pour in the coconut milk and stir well, lowering the heat slightly. The milk should come just to a light simmer.
  3. Drop the salmon into the curry and, with a slotted spoon, remove after 1-2 minutes. Serve the salmon over rice (either molded like I prepared it, or loosely mounded) with extra curry poured over the top.
Recipe by Within The Wild at