Salmon Curry

This curry is packed with spice and flavor with turmeric-rubbed salmon and a spicy onion-tomato sauce. It’s quick, easy, and delicious!

Salmon Curry
Prep Time: 20 mins
Cook Time: 30 mins
Yield: 4 servings

Ingredients

• 4 4-oz salmon fillets
• 1 tbsp cooking oil
• 1 cup water, more or less to preference
• 1 large yellow onion, finely diced
• 4 garlic cloves, grated
• 1 tbsp ginger, grated
• 1 green chili pepper, minced
• 1 large tomato, diced
• 1 tsp cumin powder
• ½ tsp ground turmeric, more for salmon
• ½ tsp garam masala
• ½ tsp ground coriander
• ¼ tsp cayenne pepper
• Kosher salt, to taste
  
  

Directions

1. Sprinkle a pinch of turmeric and salt on each side of the salmon fillets and rub in.
2. Heat oil in a large pan over medium-high heat. Place salmon fillets in and fry for 1-2 minutes per side. Transfer to a separate plate and keep warm.
3. In the same oil, add onions and green chili and sauté until onions turn translucent, for 3-5 minutes. Add garlic and ginger and continue cooking until fragrant for 1-2 minutes.
4. Add tomato, turmeric, garam masala, coriander, and cayenne to the pan. Cook until the tomatoes soften, adding splashes of water if the mixture begins to stick.
5. Pour in remaining water and stir into a runny mixture, reducing or adding more water to preferred consistency. Season with salt to taste.
6. Gently add salmon back to the pan, spooning some of the curry mixture over top.
7. Reduce heat to low and cover the pan until salmon is fully cooked and flaky.
8. Garnish with cilantro and serve warm with basmati rice, naan, or starch of choice.

Per serving: 316 calories: 10.1 g carbs; 18.6 g fat; 24.5 g protein