Curry Salmon

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 salmon steaks
• 1/4 cup lemon juice
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 3 garlic cloves, minced
• 1 tablespoon gingerroot, grated
• 1 small onion, thinly sliced
• 2 tablespoons curry paste
• 2 teaspoons turmeric
• 1 teaspoon salt and pepper
• 1 (14 ounce) can coconut milk
• 2 tablespoons fresh coriander, finely chopped

Recipe

• 1 place salmon in glass baking dish; pour lemon juice over top. set aside.
• 2 in large deep skillet, heat oil over medium heat; fry mustard seeds until they pop, about 2 minutes.
• 3 add garlic and ginger; fry until softened, about 2 minutes.
• 4 add onion; fry until softened, about 4 minutes.
• 5 stir in curry paste, turmeric, salt and pepper; fry until fragrant, about 2 minutes.
• 6 stir in 2 tbsp of the coconut milk to form thick paste.
• 7 stir in remaining coconut milk; bring to boil. reduce heat and simmer for 5 minutes.
• 8 add salmon to sauce, spooning some of the sauce over top.
• 9 cover and simmer until salmon flakes easily when test with fork, about 10 minutes. stir in coriander.