Red Salmon Curry and Goji Berries Recipe Asian Style
Calories: 479.26|Fat: 19.4|Carbohydrates: 47.68|Protein: 32.7
| 30 minutes
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Discover flavourful Goji Berries Recipes Asian style with this Red Salmon Curry! A perfect blend of tender salmon, aromatic spices, and sweet goji berries.
This Red Salmon Curry with Goji Berries is a vibrant, wholesome twist on a classic Asian curry. Tender salmon fillets simmer in a fragrant sauce infused with aromatic spices, while the sweet goji berries provide a pop of color and flavor. Paired with bulgur wheat, this dish is both satisfying and nutritious.
This recipe is quick to prepare, taking just half an hour to get to the table. I love making it on Thursday evenings before the weekend begins. The flavors develop even further the next day, making it perfect for Friday lunch leftovers. This is especially ideal for Lent, as eating fish on Fridays is a tradition in Malta and many Mediterranean countries, but it works just as well year-round.
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Why You’ll Like It
- Packed with heart-healthy omega-3s from the salmon and antioxidants from the goji berries.
- This healthy curry is as nutritious as it is delicious.
- It’s quick to prepare and easily adaptable, making it perfect for a weeknight dinner or impressing guests.
For The Perfect Asian Salmon Goji Berry Curry
- Pan. I usually cook this recipe using a medium pan with a glass lid. The lid is very important cause at the start of the recipe, you need to pop all the seeds. Otherwise, you have to use a pestle and mortar to crush all the seeds manually.
- Seeds vs. Ground Spices. I definitely do not recommend swapping the seeds for any ground spices cause it definitely changes the taste.
What You Need
- Salmon – 4 salmon fillets, small (120g/4oz each), chunks
- Bulgur wheat – 200 g bulgur wheat, uncooked. Swap the bulgur wheat for rice or quinoa.
- Tomato puree – 200 g tomato puree
- Goji berries – 25 g goji berries. If you don’t have goji berries you can swap them for cranberries, apricots or even sultanas.
- Olive oil – 1 tablespoon olive oil
- Cumin seeds -1 teaspoon cumin seeds
- Coriander seeds – 0.5 tsp coriander seeds
- Ginger root – 1 tablespoon ginger root, grated
- Mustard seeds – 1 tsp mustard seeds
- Ground turmeric – 1 tsp turmeric, ground
- Garlic – 1 garlic, clove
- Water – 200 ml water
- Fresh coriander – 5 grams coriander, fresh
Variations
- Add green veggies. Here, we serve this curried salmon 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.
How to Make the Salmon
Goji Berries Recipe Asian Style
- Cook the bulgur wheat. First, we start with the simplest thing, which takes the most time: the bulgur wheat or rice, if you prefer.
- Cook the curry. 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 to 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.
- Cook the salmon with the curry. Lastly, add the salmon fillets leaving them for a further 5 minutes or until the salmon is cooked.
- Serve. This dish is best served immediately with a side of rocket leaves and bulgar wheat, adding some fresh coriander to garnish. On serving, I like to add a sprinkle of cilantro or coriander and some people would also squeeze a lemon.
Saving The Salmon Goji Berries Asian Curry For Later
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the curry on the stovetop over low heat to prevent the salmon from becoming overcooked. It’s best to consume the leftovers within a day or two to ensure optimal freshness and taste.
Serving the Salmon Goji Berries Recipe
- This Red Salmon Curry with Goji Berries is best served immediately with a side of arugula leaves to add a peppery freshness and bulgur wheat to provide a hearty and nutritious base. Note: Use half of the bulgur wheat to adjust to a low-carb, low-gi dietary need.
- Garnish the dish with fresh coriander for an extra burst of flavor.
- A gentle squeeze of lemon adds that tangy aroma to the curry, especially if you’re not using the Goji Berries.
More Asian Salmon Recipes:
More Healthy Salmon Recipes:
- Mediterranean Baked Salmon with Vegetables Traybake
- Strawberry Salmon Summer Salad
- Low Carb Salmon Patties In Air Fryer Without Flour
- Salmon and White Fish Chowder
- Maple Dijon Glazed Air Fryer Salmon and Potatoes
Health Info
- Calories: 479.26
- Sugar: 3.88
- Sodium: 83.92
- Fat: 19.4
- Carbohydrates: 47.68
- Fiber: 8.16
- Protein: 32.7
Goji Berries Asian Curry with Salmon Fillets
Fat: 19.4|Carbohydrates: 47.68|Protein: 32.7
Description
Discover flavourful Goji Berries Recipes Asian style with this Red Salmon Curry! A perfect blend of tender salmon, aromatic spices, and sweet goji berries.
Ingredients
- 4 salmon fillets small (120g/4oz each), chunks
- 200 g bulgur wheat uncooked
- 200 g tomato puree
- 25 g Goji berries
- 1 tbsp olive oil
- 1 tsp cumin seeds
- ½ 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
Instructions
- Cook the bulgur wheat. First, we start with the simplest thing which takes the most time: the bulgur wheat or rice, if you prefer.
- Cook the curry. 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 to 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.
- Cook the salmon with the curry. Lastly, add the salmon fillets, leaving them for a further 5 minutes or until the salmon is cooked.
- Serve. This dish is best served immediately with a side of rocket leaves and bulgar wheat, adding some fresh coriander to garnish. On serving, I like to add a sprinkle of cilantro or coriander, and some people would also squeeze a lemon.
- Cook the bulgur wheat. First, we start with the simplest thing, which takes the most time: the bulgur wheat or rice, if you prefer.
- Cook the curry. 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 to 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.
- Cook the salmon with the curry. Lastly, add the salmon fillets, leaving them for a further 5 minutes or until the salmon is cooked.
- Serve. This dish is best served immediately with a side of rocket leaves and bulgar wheat, adding some fresh coriander to garnish. On serving, I like to add a sprinkle of cilantro or coriander, and some people would also squeeze a lemon.
Recipe Notes:
- Pan.Use a medium pan with a glass lid to help pop the spices. If you don’t have a lid, use a pestle and mortar to crush the seeds manually.
- Seeds vs. Ground Spices. Swapping the seeds for any ground spices changes the taste.
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