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Salmon and Cherry Tomato Curry was an unusual dish. I usually think of Salmon as such a mild fish that you would think a Tomato Curry Sauce would overpower it. It didn't. I liked the sauce.
Salmon and Cherry Tomato Curry
New York Times
Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.
INGREDIENTS
Yield:4 servings
4 6-ounce) salmon fillets, skin removed
Salt and freshly ground black pepper
2 tablespoons ghee or coconut oil
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 bird’s-eye chile, or other small chile, sliced
½ teaspoon cumin seeds
1 pound cherry tomatoes
½ easpoon ground coriander
½ teaspoon ground turmeric
1 (14-ounce) can coconut milk
5 ounces chopped fresh spinach or baby spinach
Cooked rice, for serving
¼ cup torn or chopped mint, basil or cilantro leaves
PREPARATION
1. Season the salmon fillets with salt and pepper on both sides. Set aside.
2. In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger and chile, and cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper. Add the cumin seeds and toast for 15 seconds, then stir in the tomatoes, coriander and turmeric.
3. Stir in the coconut milk and season with salt to taste. Cook for 6 to 8 minutes, uncovered, until liquid is slightly reduced and the tomato skins are bursting.
4. Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low until salmon is cooked through, 4 to 7 minutes. Serve over rice and garnish with herbs.
New York Times
Yield:4 servings
Salt and freshly ground black pepper
2 tablespoons ghee or coconut oil
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 bird’s-eye chile, or other small chile, sliced
½ teaspoon cumin seeds
1 pound cherry tomatoes
½ easpoon ground coriander
½ teaspoon ground turmeric
1 (14-ounce) can coconut milk
5 ounces chopped fresh spinach or baby spinach
Cooked rice, for serving
¼ cup torn or chopped mint, basil or cilantro leaves
2. In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger and chile, and cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper. Add the cumin seeds and toast for 15 seconds, then stir in the tomatoes, coriander and turmeric.
3. Stir in the coconut milk and season with salt to taste. Cook for 6 to 8 minutes, uncovered, until liquid is slightly reduced and the tomato skins are bursting.
4. Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low until salmon is cooked through, 4 to 7 minutes. Serve over rice and garnish with herbs.
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