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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
30 minute easy butter salmon curry. This one-pan dish has tons of flavor and a variety of spices and textures. Crispy seared salmon simmered in a rich, slightly spicy, creamy tomato sauce.
It’s funky, easy to make and seriously delicious, especially when topped with fresh cilantro and toasted cashews for a bit of crunch.
Serve with jasmine rice or naan. This creamy dish is great for any weeknight. You’ll love it. —Anna Chwistek | Serving Dumplings
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Ingredients
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4
skinless salmon fillets
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1 tablespoon
vegetable oil
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2 tablespoons
unsalted butter, divided
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4
garlic cloves, minced
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1
shallot, finely chopped
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1 tablespoon
grated ginger
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1 tablespoon
garam masala paste
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100 grams
/3.5 oz tomato paste
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1/4 cup
vegetable broth, or water
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1 cup
crushed tomatoes
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1 cup
cream 20% fat
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1 teaspoon
lemon juice
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1 teaspoon
each: salt, black pepper, sweet paprika
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1/2 teaspoon
each: ground cumin, ground coriander, turmeric, curry powder, cayenne powder
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crushed chili flakes, for serving
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2 tablespoons
toasted cashews + chopped cilantro, for serving
Directions
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Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
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Heat oil and 1 tablespoon butter in a large non-stick skillet set over medium high heat. Add the salmon fillets and sear, about 3-4 minutes per side. Remove from skillet and set aside.
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Reduce heat to low. Add garlic, shallot and ginger. Cook until soft, 3 minutes. Stir in cumin, coriander, turmeric, curry powder and cayenne powder. Deglaze the skillet with vegetable broth, simmer for 1 minute while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
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Add garam masala and tomato paste, stir until combined with garlic-ginger mixture.
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Add crushed tomatoes and pour in cream. Stir to combine and bring to a simmer.
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Add the remaining butter, and adjust salt to your own taste.
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Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 minutes or until the salmon is just cooked through and the sauce is slightly thickened.
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Top with toasted cashews and cilantro. Finish off with crushed chili flakes and black pepper. Serve with rice, naan and a cucumber salad drizzled with yogurt dressing. Enjoy!
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