Quick Salmon Curry

This is a totally healthy oven Curry of salmon In a hurry recipe! And a total favorite of mine, with crunchy vegetables jumped in a green curry coconut sauce. It is practically my definition of comfort food.

The adorable people of Copper River Salmon send me their product, however to try. However, my love for Alaska wild fish is what makes me create recipes with it.

I’m not sure when I had my first curry, and it’s a bit sad, because I know it was one of those moments that change life. In that first bite, Curry became my takeaway dish. My welcoming comfort Netflix and the beast meal and my number one way to sneak a million vegetables in a creamy dish.

The homemade curry is easy

In addition, one of those dishes that I spent too long not at home. Thinking that that rich broth should be super complicated to make, I have not experienced the curry until I was exploring the Korean market behind my old comic shop. I discovered small cans in bright colors with a single word that I was able to read, curry. Knowing that they were different varieties but that they had no idea that it was what I loved, I bought them all. I went home. And I had to cook.

It turns out that everyone is abundantly surprising, but I have loved red curry better. And it must be surprising in quick recipes like this, it is totally divine on the pork or to drop the socks anyone who knows with a Delicious vase cake.

Easy salmon curry

This quick salmon recipe is one of my favorites not for when I am trying to impress anyone who has a five -star experience, but when I want the flavors in a fresh healthy way. It is the type of recipe that also makes those friends who are all like “I hate coconut milk” in believers. And, if they are still against trying it, more for you. They have no idea what to miss!

Oh, and I have already said, it is incredibly fast to prepare, so a perfect meal for healthy weekdays after work. Yes, life is good.

What do you need

A quick curry recipe that requires only all fresh vegetables you have at hand, such as carrots, onions, peppers, mushrooms, green beans, sweet potatoes or diced butternut pumpkin and honestly, almost any other vegetables, I find in my refrigerator that called to be used.

Coconut milk is seasoned with ginger, garlic and green curry paste, even if I also love red curry for this dish. Use what you have at hand. Remember, the addition of more curry pasta increases the flavor and spices, then start with a few tablespoons and add more for your tastes. Nowadays you can find curry paste in the Asian section of most markets. I love the type I find in small cans in my local Asian market.

A whole fillet of salmon put to the test in 2 “slices.

What exactly is curry of?

Curry has been in circulation for thousands of years. Different regions, cultures, ethnic groups have all their variations. But in the center, most of the curry contain a combination of spicy peppers, turmeric, coriander, ginger and cumin. If you don’t have the curry at hand, but you have those spices, try to mix yours.

Curry are considered “red”, “green” or “yellow” based on the basic ingredients. Some curry are super spicy, while others less spicy and more herbs.

Personally I love trying several curry styles and always looking for new ones to try. Those I find in the Asian markets are “wet” rather dry and could contain ingredients such as lemongrass for example.

How to make quick curry

This dish is like a Patatiglia, in this, it is better if you prepare everything in advance. Once chopped, it meets in less than 30 minutes for a delicious dinner.

You start simply by jumping the onions and carrots until they are tender and then add the peppers and mushrooms for a few more minutes. But I like a creak for my vegetables, so I don’t have too much cooked.

The addition of the curry pasta is the only “hard” part, just because you want to cook it for about 30 seconds before mixing to cover all the vegetables. Up there to burst the garlic and ginger, then beat the coconut milk and the potatoes taken in childbirth. Cook while the salmon cook in the oven and prepare the rice or tagliatelle.

I add green beans to the last minute to make sure they are bright and crunchy green when I serve my curry.

For the plate, stack things in bowls that start with my rice, then a salmon fillet and add everything with a huge portion of delicious creamy curry above with a ton of vegetables to mix with rice and salmon. It looks super imaginative and fresh.

What kind of salmon do I buy on the market?

Shopping for fish in your local market is increasingly difficult. I always ask my fishmonger what is fresh and what they recommend. Personally I love the salmon of the Copper river, the fish is an intense red that has not been dyed and the flavor is the cleanest salmon that I have ever liked. Salmon runs in the seasons in order to influence what is on the market.

Sockeye, Coho and King all run in several points in the summer. Everyone is delicious but Coho and King are definitely at the top of the scale for a refined cuisine. (You will spend more for them.) Especially if it comes from a special place such as the salmon of the Copper Alaska river.

If you are particular like me, you want to make sure that salmon is labeled with the salmon of the Copper river or the sound of Prince Edward for my favorites.

What to serve with Salmon’s curry

Salmon curry is perfect on rice – or cauliflower rice if you are attacking a whole diet. It is also fun served on Spesse Noodles Udon to slice. I love serving it in large bowls, above one of the previous ones, with a fresh fillet at the top.

If you think it is necessary, a grilled naan bread is also delicious to help collect extra curry and vegetables from the bowl.

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