One-Pot Wonders

CurriedĀ Salmon

August  8, 2020
0 Ratings
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 2
Author Notes

Quick and easy: A spiced olive oil-butter-mix and your oven do the work for you!

This is a convenient little recipe requiring no effort. While everything is sweating in the oven, I am free to deal with other things: pour a glass of wine, chat with invited friends, set the table. Or just hang up the laundry when I'm alone. It is suitable as a dinner for one or two eaters, as well as for guests, it can be multiplied easily. Fish and vegetables should always be prepared in a form with a high rim. Larger quantities would not be adequately moisted in the fat on a baking sheet and would end up dry instead of juicy.
I find the smell of curry powder warmed in melting butter incomparably appetizing. But the recipe is flexible and changeable: If you don't like curry, take your favorite spice instead. Cut the zucchini into not too thin slices because they cook quickly and should still have a little bite. —Margot Henriette

What You'll Need
  • 2 salmon fillets, each 200 to a maximum of 250 gram (or other firm, flaky fish)
  • 1 clove of garlic, halved
  • 1 large or 2 smaller zucchini - halved lengthways and cut into slices
  • 1 spring onion, cut into small rings, white and green parts separated
  • salt, pepper
  • 4 tablespoons olive oil
  • 30 grams butter
  • Juice of half a lemon (optional)
  • Some dill for serving (if on hand)
  1. Preheat the oven to 180 degrees / 160 circulating air
  2. Rub bottom and sides of the baking dish with the garlic.
  3. Put zucchini slices, fish and white parts of the spring onion in the dish. Salt and pepper lightly.
  4. Melt the butter in oil in a small saucepan over mild heat, add the curry powder and mix well. Pour curry-butter over fish and vegetables in the baking dish.
  5. Cook for 25 to 30 minutes. Then let rest for a few minutes. Drizzle with lemon juice and sprinkle the green spring onion rings over it an dill, if used. Enjoy!

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