- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
Salmon
ingredients
- 1 pound fresh salmon, cut into bite sized pieces
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon fresh grated ginger
- 1 teaspoon Lee Kum Kee Sriracha
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 cup black and white sesame seeds
Curry
ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large shallots, diced
- 1 1/2 tablespoons minced garlic
- 1 tablespoon fresh grated ginger
- 1 1/2 teaspoons garam masala
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 (400 gram) can crushed tomatoes
- 1 (13.5 ounce) can full fat coconut milk
- 3-5 lime leaves
- Sliced green onions (optional), for garnish
Method
Step 1
Heat olive oil and butter in the same pan. Fry the shallots until they start to sweat, about 4 minutes. Scrape up any browned bits stuck on the bottom of the pan.
Step 2
In a bowl, combine salmon with all of the ingredients for the salmon marinade; let marinate for 30 minutes to an hour.
Step 3
Add garlic and ginger to the pan and sauté for 1 minute until fragrant, then add the garam masala, chili powder, salt and sugar. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Step 4
Add crushed tomatoes. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
Step 5
Remove from heat, scoop mixture into a blender and blend until smooth.
Step 6
Pour the puréed sauce back into the pan. Stir in the coconut milk and lime leaves through the sauce. Cook on low for another 5 minutes and then remove the leaves.
Step 7
Dip each marinated salmon bite into sesame seeds.
Step 8
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add salmon pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3-4 minutes on each side.
Step 9
Serve 1⁄2 cup of curry sauce per person, a drizzle of yogurt, 6-8 salmon bites, and green onion on top.