Salmon Goji Curry

Healthy Fish & Shellfish

The Salmon Goji Curry recipe is a very particular meal combining salmon and dried fruits together with spices used in middle eastern cuisines. If you don’t like goji berries just substitute with dried apricots, cranberries, or mango.

The mixture of the Goji berries together with the mustard, coriander, cumin seeds, turmeric, ginger root, and tomato puree make this dish an incredible fusion of tastes. The best tip in this recipe is to leave the salmon fillets to soften into the curry taking all the flavors of spices, berries, and tomato puree.

Here we serve this recipe with bulgur wheat and rocket leaves. However, it can be great with snap peas, broccoli, asparagus, and any other green vegetables. Like all curries, bulgur wheat and rice are a  great choice with this dish.

I love to eat this recipe on rotation on Thursday evenings before the weekend starts.

I usually cook this recipe using a medium pan with glass lid. The lid is a very important cause at the start of the recipe you need to pop all the seeds. Otherwise, you have to use pestle and mortar to crush all the seeds manually. Definitely, I do not recommend to swap the seeds for any ground spices cause it definitely changes the taste.

Salmon Goji Curry Step by Step

This recipe is very fast to prepare. It takes only half an hour to serve on the table.

First, we start by the simplest thing but which takes the most time, the bulgur wheat or rice if you prefer.

Then, in a  medium pan, pour the olive oil and fry the cumin, coriander and mustard seed over high heat waiting until they start popping. Immediately allow cooling. After a few minutes, turn on the burner again, and add the crushed garlic, ginger, and turmeric in the pan for a few seconds stirring. Proceed to add the goji berries, and tomato puree stirring well. Add the boiling water and simmer for a minute.

Lastly, add the salmon fillets leaving it for a further 5 minutes or until the salmon is cooked. This dish is best served immediately with a side of rocket leaves and bulghar wheat adding some fresh coriander to garnish.

Accompaniments and Sides

 

 

 

 

The choice of side dishes is vast. Any green steamed vegetables are great choices together with boiled rice or bulgur wheat. Alternatively, you can also accompany it with naan bread.

On serving, I like to add a sprinkle of cilantro or coriander and some people would also squeeze a lemon.

Recipe

Yum

AuthorwellbeingbaristaCategoryDifficultyIntermediate

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 4 Salmon fillets (120g each), chunks
 200 g Bulgur wheat, uncooked
 200 g Tomato Puree
 25 g Goji berries
 1 tbsp Olive oil
 1 tsp Cumin seeds
 0.50 tsp Coriander seeds
 1 tbsp Ginger root, grated
 1 tsp Mustard seeds
 1 tsp Turmeric, ground
 1 garlic, clove
 200 ml water
 5 g coriander, fresh
Nutrition Facts

Servings 4


Amount Per Serving
Calories 520Calories from Fat 207
% Daily Value *
Total Fat 23g36%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 0mg
Sodium 12mg1%
Potassium 109mg4%
Total Carbohydrate 51g17%
Dietary Fiber 12g48%
Sugars 11g
Protein 34g68%

Vitamin A 88%
Vitamin C 26%
Calcium 2%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

First, boil the bulgur wheat in hot water for 15 minutes

2

In a medium pan, pour the olive oil and fry the cumin , coriander and mustard seed. Cook over high heat waiting until they start popping. Turn off the burner and allow to cool.

3

Turn on the burner again, and add the crushed garlic, ginger and turmeric in the pan for a few seconds stirring.

4

Add the goji berries, and tomato puree stirring well. Add the boiling water and simmer for a minute.

5

Add the salmon fillets leaving it for a further 5 minutes or until the salmon is cooked.

6

Serve with the bulgar wheat, rocket leaves, and some fresh coriander to garnish.

Ingredients

 4 Salmon fillets (120g each), chunks
 200 g Bulgur wheat, uncooked
 200 g Tomato Puree
 25 g Goji berries
 1 tbsp Olive oil
 1 tsp Cumin seeds
 0.50 tsp Coriander seeds
 1 tbsp Ginger root, grated
 1 tsp Mustard seeds
 1 tsp Turmeric, ground
 1 garlic, clove
 200 ml water
 5 g coriander, fresh

Directions

1

First, boil the bulgur wheat in hot water for 15 minutes

2

In a medium pan, pour the olive oil and fry the cumin , coriander and mustard seed. Cook over high heat waiting until they start popping. Turn off the burner and allow to cool.

3

Turn on the burner again, and add the crushed garlic, ginger and turmeric in the pan for a few seconds stirring.

4

Add the goji berries, and tomato puree stirring well. Add the boiling water and simmer for a minute.

5

Add the salmon fillets leaving it for a further 5 minutes or until the salmon is cooked.

6

Serve with the bulgar wheat, rocket leaves, and some fresh coriander to garnish.

Salmon Goji Curry

If you love salmon and love recipes from the Middle East, you’ll certainly appreciate this recipe. It is a fusion of different cuisines.

Nutritional Information

The Salmon Goji Curry with rocket leaves and bulgur wheat has the perfect macro-nutrients balance for maintenance and weight loss. However, for weight loss, you might want to use only half a portion of bulgur wheat to reduce a little bit the calories.

Calories Carbs Fat Protein
Macros 520cal 51g 23g 34g
Macros % 37.3% 37.8% 24.9%

 

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