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Red Salmon Curry with Goji Berries

Calories: 479.26|Fat: 19.4|Carbohydrates: 47.68|Protein: 32.7 | 30

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Discover flavorful Goji Berries Recipes Asian style with this Red Salmon Curry! A perfect blend of tender salmon, aromatic spices, and sweet goji berries.

Red Salmon Curry with Goji Berries is a vibrant twist on a classic Asian curry. Succulent salmon fillets simmer in a fragrant sauce of cumin, coriander, mustard seeds, ginger, and turmeric, while goji berries add a hint of sweetness and a pop of colour. Served with bulgur wheat, this wholesome dish is as satisfying as it is flavourful.

This recipe is very fast to prepare. It takes only half an hour to serve on the table. I love to eat this recipe on rotation on Thursday evenings before the weekend starts.

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Why You’ll Like It

Bursting with flavors: The combination of aromatic spices, tangy tomato puree, and the unique addition of goji berries create a curry that is bursting with flavors. Each bite is a delightful explosion of taste.
Healthy and nutritious: Salmon is rich in omega-3 fatty acids, which are beneficial for heart health and brain function. Goji berries are packed with antioxidants and vitamins, adding an extra nutritional boost to this dish.
Easy to make: With simple instructions and readily available ingredients, this recipe is easy to follow and perfect for both novice and experienced cooks.
Versatile: This curry can be enjoyed on its own or paired with your favorite side dishes. It can be served with bulgur wheat, rice, or naan bread, allowing you to customize the meal to your liking.
Impressive presentation: The vibrant colors of the salmon, goji berries, and fresh coriander make this dish visually appealing. It’s sure to impress your guests at any dinner party or gathering.

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.

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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

Author Caroline Sciberras

Servings 4

Calories 479.26

Prep Time 5

Cook Time 25

Total Time 30

Fat: 19.4|Carbohydrates: 47.68|Protein: 32.7

Pin Recipe

Description

Discover flavorful 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. The lid is very important cause at the start of the recipe, you need to pop all the seeds. Otherwise, use a pestle and mortar to crush all the seeds manually.
Seeds vs. Ground Spices. Swapping the seeds for any ground spices changes the taste.