Summer Vegetable Curry with Fresh Wild Salmon

August 23, 2020

Summer Vegetable Curry with Fresh Wild Salmon

There is an astounding diversity of produce available at this moment. Peppers, tomatoes, sweet corn, onions, and fresh herbs abound. This curry is an easy and satisfying way to enjoy them all in one dish. I like to make this curry with fresh wild salmon, as it’s season is brief and at its peak at this very moment. It can easily be made vegetarian with a wonderful addition of chopped eggplant or potatoes added before the cherry tomatoes and sautéed until tender. Topped with fresh cilantro and a squeeze of lime juice and served over rice, this curry will leave you thrilled to eat the leftovers the next day!



Serves 2


1 lb boneless skinless wild Coho Salmon, cut into 2 equal pieces

1 ear sweet corn, kernels cut off of the cob

1 pint cherry tomatoes, stems removed

1 pint sweet peppers (jimmy nardellos, shishitos, bell), chopped into bite size pieces 

1 medium sized white onion, peeled and diced

1 serrano chili, finely chopped (optional for spicy food lovers)

3 cloves garlic, peeled and diced 

2” piece of fresh ginger, peeled and diced 

8 oz coconut milk (I recommend the small box of Aroy-D coconut milk available at the Kiva or Sunrise Asian Market)

2 TBsp fresh turmeric 

1 Tbsp Curry powder 

1 Tbsp whole fennel seeds 

1 lime 

2 Tbsp freshly chopped cilantro 

¼ cup coconut oil 

In a large, deep nonstick or castiron pan over high heat, cook your peppers and onions with ¼ cup of coconut oil until they are tender and slightly darker in color. Add the fennel seed, garlic, serrano chili and ginger and cook until fragrant, about 3 minutes. Add cherry tomatoes and cook until the tomatoes begin to burst, stirring regularly. Once the tomatoes burst, add the curry powder and turmeric and stir to coat all of the vegetable in spices. Add the coconut milk and reduce the heat to medium low, so the curry is gently bubbling. At this point, it is essential that you taste the curry and adjust the salt to and spice to your liking. If you do not like spicy food, skip the serrano chili. Once your curry is flavored to your liking, add your fresh salmon and sweet corn. Cook the fish for about 3-4 minutes on each side, flipping carefully. The fish is done when it reaches an internal temperature of 125F or feels slightly firm to the touch. Serve over basmati rice with a squeeze of lime juice and fresh cilantro. Enjoy! This curry is even better the next day. 

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