Curry Coconut Mango Salmon

Curry Coconut Mango Salmon

Savory, sweet, spicy and saucy salmon.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: curry, fish, vegetarian
Servings: 6
Author: Hana Itzhaki

Ingredients

  • 2 T. olive oil
  • 1 large sweet onion sliced
  • 1 1/2 t. salt divided
  • 3 cloves of garlic pressed, or 3 frozen cubes
  • 1 T. ginger chopped or grated, or 3 frozen cubes
  • 2 T. + 1 t. yellow curry powder
  • 1 15 oz. can coconut milk parve
  • 1 c. mango juice
  • 2 t. hot red pepper paste such as harrissa
  • 1 15 oz. can chickpeas
  • 2 lbs. salmon skinned and boned, cut into 8, 4 oz. fillets.
  • Olive oil cooking spray
  • 1 t. paprika
  • 4 T. fresh chopped cilantro optional

Instructions

  • 1) Heat oil in a large, deep frying pan over medium heat
  • 2) Add sliced onion, sauté 6-8 minutes, just until onions start to brown.
  • 3) Add 1/2 t. salt, sauté
  • 4) Add garlic and ginger, sauté two minutes.
  • 5) Add curry powder and harrissa, sauté two minutes until all ingredients are combined and spices begin to fry.
  • 6) Add coconut milk and mango juice, cover and bring to a boil then reduce heat to low.
  • 7) Add additional 1/2 t. salt and chickpeas and simmer on low for 10 minutes.
  • 8) Place salmon fillets on a broiler pan lined with foil and coated with cooking spray
  • 9) Sprinkle with paprika, remaining teaspoon of curry powder and 1/2 t. salt. Spray with olive oil cooking spray.
  • 10) Broil for 10 minutes.
  • 11) Add broiled fillets to curry sauce. Simmer on low for 2-3 minutes, basting fish with sauce.
  • 12) Serve with optional chopped cilantro.

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