The inspiration for this Indian Spiced Salmon in a Curry Sauce is leftovers. Maybe, instead of calling it leftovers, I should call it re-purposing. A very important learning to make your life easier in the kitchen is to make extra. Now this idea is focused on those recipes you make using sauces. As I write this post, I am remembering that I have seen on TV and from fellow bloggers, that they would make large quantities of a sauce, put in a serving size jars or containers and freeze it until the next use.
I cook so often, I rarely need to freeze the extra. I simply put it in plain view in my fridge and the visual is my reminder that the sauce is there for my next recipe idea. As is the case with this Indian inspired salmon dish, the extra curry sauce was right in front of me when I opened the fridge. What could I do different than the EASY CHICKEN CURRY RECIPE I originally used the sauce for? How about I try it with seafood. I did not google or loop up any recipe to create this dish. I called on experience to create a spice blend that would both flavor the salmon and blacken it some during cooking.
One other learning that this Indian Spiced Salmon over a Curry Sauce demonstrates is the importance of color and texture. When I am thinking up recipes, I am frequently thinking about how the dish will be plated. In this recipe, I pictured the salmon on top of rice on top of the sauce. A good take away from the plating of this dish is how I plated the rice. To develop the height in my layers, I packed the rice into a ramekin and pressed it down firmly. The sauce was ladled into the bowl followed by turning the ramekin over and encouraging the rice and finished by laying the salmon over the rice. (If you are unfamiliar with, or get challenged by cooking salmon, here is a link to HOW TO COOK THE PERFECT SALMON).
The Indian Blackening Cast of Characters.
The liberally applied Indian spices.
My foolproof method for cooking salmon in a cast iron skillet.
The salmon poaching in the curry sauce.
The Indian Spiced Salmon over a Curry Sauce plated.
Indian Spiced Salmon in a Curry Sauce
- 18 Ounces Salmon Cut in 6 Ounce filets
- 1 Tbsp Turmeric Powder
- 1 Tbsp Sweet Curry Powder
- 1 Tsp Coriander
- 1 Tsp Garam Masala
- 1 Tsp Cumin
- 1 Tsp Singapore Seasoning
- 2 Cups White Rice
- 6 Cups Curry Sauce see link in notes
Combine all the spices and liberally apply to the salmon.
Cook rice according to box instructions.
Warm the curry sauce up to a simmer.
Heat a cast iron skillet on medium high heat. (There is oil left from the seasoning but you can add 1 tbsp if your skillet is dry).
Cook flesh side down for 2 minutes.
Now flip to skin side down and place in a 325 degree oven for 10 minutes.
Take the curry sauce and add to the skillet. Return the fish to the skillet and poach for 3 minutes.
To plate, fill the bottom of your dish with the curry sauce. Top with some rice, and then, top the salmon on top of the rice.
Serve and enjoy!
Curry Sauce Recipe - http://www.feedyoursoul2.com/2017/04/authentic-chicken-curry.html