The Red Salmon Curry recipe is a very particular meal combining salmon and sweet 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.
Yields: 4 portions
Prep Time: 5 mins Cook Time: 25 mins Total: 30 mins
Why try this Red Salmon Curry?
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 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 Red Salmon Curry
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.
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. Definitely, I do not recommend swapping the seeds for any ground spices cause it definitely changes the taste.
1️⃣ First, we start with the simplest thing but which takes the most time, the bulgur wheat or rice if you prefer.
2️⃣ 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.
3️⃣ Lastly, add the salmon fillets leaving them for a further 5 minutes or until the salmon is cooked. 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.
Our choice of 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.
Red Salmon Curry with Goji Berries
- 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
- 0.5 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
- First, boil the bulgur wheat in hot water for 15 minutes
- 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.
- Turn on the burner again, and add the crushed garlic, ginger and turmeric in the pan for a few seconds stirring.
- Add the goji berries, and tomato puree stirring well. Add the boiling water and simmer for a minute.
- Add the salmon fillets leaving it for a further 5 minutes or until the salmon is cooked.
- Serve with the bulgar wheat, rocket leaves, and some fresh coriander to garnish.