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Salmon Curry

Salmon Curry

I’ll start this post by saying this recipe was a failure. That said, if this is my worst failure of the week it’s a very good week.

Living in Vancouver we’re inundated with salmon. It’s on every restaurant menu, it’s shown in art and logos, and it’s seemingly always on sale at the grocery store. Small problem, Élizabeth does not like salmon. This recipe was intended to hide the fishiness of the salmon in some other strong flavours. It didn’t work, but it came out great anyway.

Like all curries, this starts with a flavour base, builds it into a sauce, and then cooks the body of the meal in that sauce. We start with onions, garlic, and ginger and cook it down to develop some sweet browned flavours. Then comes an array of herbs and spices that ramp up the sweetness while bringing some depth and complexity. The sauce is provided by some diced tomatoes. These add a healthy dose of acidity to help brighten up the meal. Finally, we support the salmon with some spinach, providing a bit more earthiness, and potatoes, to soak up the flavours.

The end result is bursting with flavour. Unfortunately for Élizabeth, the salmon taste does shine through this dish. If you’re like her and don’t like fish that tastes too fishy - maybe give this one a pass. If you’re like me and love salmon, this is definitely one to try.

  • 4
  • 15 minutes
  • 20 minutes

Ingredients

  • 1 onion, chopped
  • 1 796 mL can diced tomatoes
  • 1 inch knob of ginger, grated
  • 4 cloves garlic, grated
  • 1 tbsp garam masala
  • 1.5 tsp each cardamom, cumin, paprika
  • 5-6 curry leaves
  • 2 bay leaves
  • 1 cup chicken broth
  • 1/2 full sockeye salmon (one fillet)
  • 1 lb baby potatoes
  • 1 bunch spinach, chopped
  • Salt and pepper, to taste

Directions

  1. Heat a small knob of butter in a large pan. Add onion with some salt and cook over medium heat until soft
  2. Add ginger and garlic and cook for one minute
  3. Add spices and stir to combine, cook another 30 seconds
  4. Add 1/2 cup of water and scrap any cooked on bits from the pan
  5. Add tomatoes and potatoes and bring to a simmer. Cook until potatoes start to have some give but aren’t fully soft, 5-10 minutes
  6. Add salmon and spinach. Cook until the salmon reaches 145 F, about 15 minutes, adding water as needed

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