FRIENDS! I made a stupid simple curry crusted salmon that takes three ingredients and almost no effort. Soo…. I’m a little proud.
All the time and effort in this meal goes to the side dish. But even that’s stupid easy. It’s just like eating the filling out of a samosa. (And who does’t want to do that?)
Don’t get me wrong, obviously the pastry crust is a delightful part of a samosa. But it’s where all of the fat and most of the calories and zero of the nutrition lives. Let’s just get rid of that and we can have loads more filling than you get in a samosa that’s 40% fried pastry dough.
Lately the jars in my fridge and the random CRAP in my pantry have been overwhelming me. So I’m planning meals based on things I need to use up. This recipe was borne out of my attempt to use up my jars of curry paste and mango chutney. (Which I bought for a FAVE Rachael Ray curry recipe.)
I just spread some curry paste straight onto a piece of salmon and stuck it curry-side-down in a pan with a touch of oil to see if that was good. AND IT IS SO GOOD. The curry paste just forms a delightful crust.
Now a little warning to those of you out there who prefer mild meals – both the curry crusted salmon and the mashed potatoes are quite mild in terms of spice. BUT it’s one of those punch-you-in-the-mouth-with-flavor meals. If you don’t like bold flavors, I’d cut way down on ALL the flavoring components in this meal.
Let’s get to it.
- 1 large Russet potato
- 2 t avocado (or vegetable) oil
- 1/2 small yellow onion
- 2 cloves garlic
- 3/4 t fresh ginger
- 1 t ground garam masala
- 1/2 t ground turmeric
- 1/2 t ground coriander
- 1/2 t ground harissa*
- 3/4 C frozen peas
- 1/3 C chopped cilantro
- 2 salmon fillets
- 4 t mild curry paste
- 2 T mango chutney
- *Ground harissa is optional to add a small amount of spice. If your garam masala blend is spicy, you may not want to use this. You can also sub any ground spicy chile powder.
- Peel and cube potato and boil until fork tender.
- Meanwhile, saute onion in oil on low heat for about 3 minutes. Add garlic, ginger, and spices. Stir occasionally and saute about 5 minutes. Add frozen peas until thawed and warmed through.
- Mash the potatoes and add to the onion mixture. Stir to combine and add cilantro.
- Heat a small amount of vegetable oil in a large nonstick skillet over medium heat. Pat salmon fillets dry. Spread curry paste over top of fillet. Add fillet to pan and cook salmon about 4-5 minutes per side (keep in mind you may need to adjust the cook time if your fillet is especially thin or thick.)
- Serve with mashed potatoes and dollop mango chutney on top. Garnish with cilantro.