Salmon Curry
 Tender chunks of salmon in a spicy low fat curry sauce.
 Serves 4
 15 minutes preparation
 15 minutes cooking
 30 minutes
439 calories, 29g fat, 7g carb, 37g protein, 449mg sodium
4.7 (2) user ratings
  • 1 ½ lbs salmon fillet
  • 1 tbsp coconut oil, or olive oil
  • 2 tbsp shallot, or onion, chopped
  • 1 clove garlic, pressed
  • 1 tbsp fresh ginger, peeled and grated or minced
  • 2 tsp Thai red curry paste
  • 1 tsp Thai seasoning
  • 1 tsp curry powder
  • 1 tsp sesame oil
  • 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or dry sherry
  • 2 tbsp Soyaki, or teriyaki sauce and 1 tsp ginger
  • 2 tsp Sriracha
  • 3 tbsp nonfat Greek yogurt
  • 1 tbsp fresh cilantro, chopped (optional)

Remove skin and cut salmon into chunks. Combine curry paste, Sriracha, sesame oil and liquids in measuring cup and mix. Heat coconut oil in wok, add shallot, garlic and ginger, sauté for a minute or two. Add curry and Thai seasoning, then liquid mixture and yogurt, simmer for 5 minutes. Add salmon, cook for 5-10 minutes covered, stirring gently several times to coat salmon and ensure even cooking. Remove from heat as soon as salmon flakes, let rest for a few minutes before serving over rice with cilantro garnish.

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