Salmon and Squash Curry

Simple and spectacular! What else is there to really say? This dish combines fresh salmon and yellow squash in a delightful, homemade curry, that flavors the fish and provides a bold burst in your mouth without overpowering the natural flavors of the fish and vegetable. It is great for dinner, coming together quickly, but also makes a lot of food and re-heats very well for lunch the following days. You can purposefully make this in large quantities if you want leftovers for days to come!

The curry is served over basmati rice in my recipe, but you can substitute another rice, or even another grain, if your prefer. Personally, I'm a big fan of the long-grained basmati and the rice soaked up the delicious curry, providing joy in every single bite. There's no need to serve this meal with anything else, but check out my samosas in the appetizer section if you are feeling ambitious!

Difficulty: easy
Time: 30 min
Cost: $20.92



Salmon and Squash Curry
Ingredients:
1 tbsp ground turmeric
1 tbsp cider vinegar
3/4 tsp ground cumin
1/8 tsp chili powder
3/4 tsp brown sugar
1 lb salmon fillet
1 tsp olive oil
1 c onion, diced
3 garlic cloves, minced
2 c squash, thinly sliced
6 c tomato, diced
3 c cooked basmati rice

In a small bowl, mix together the turmeric, cider vinegar, cumin, chili powder, and brown sugar. It should form a bit of a paste as you mix it. When it's evenly mixed, remove just 1/2 a teaspoon from it and rub the 1/2 teaspoon on the salmon, coating it evenly. Then put the salmon in the fridge for now for the spice to flavor it.

Set the rest of the spice paste aside for the moment.

Heat a large pan over medium high heat. Add the olive oil, swirling to coat. When the oil is hot, add the onion. Saute for 3-4 minutes, stirring just often enough to keep from burning. The onion at this point should just be starting to brown. Add the garlic and saute for 1 minute, stirring the entire time. Then, add the squash. Saute, stirring only occasionally to keep from burning, for another 5-6 minutes or until the squash are tender.

Add the tomato and the rest of the reserved spice paste to the pan. Stir until well combined. Then, reduce the heat, cover, and let the mixture simmer for 15 minutes. Stir every few minutes.

While the curry is simmering, get the broiler on your oven pre-heated. Put the salmon on a broiler pan, skin-side down, and broil for 10 minutes or until cooked to your desired degree.

Let the salmon cool as the mixture finishes simmering. Only let it cool until you can safely touch it, and then cut or break it into bite-sized chunks, about 1" squares.

Remove the curry from the heat and immediately add the salmon. Stir until the salmon is well combined with the squash curry. Serve the curry over the basmati rice.