Crispy Curried Salmon with Corn and Tomato
Serves: 2 as main dish, 4 as appetizer
Crispy with a little heat, creamy and savory. While this dish goes nicely with a Chardonnay or dry Riesling, it pairs famously well with a Sauternes style wine. Referred to as “Sweet Bordeaux” wines, they range from semi-sweet (demi-sec or moelleux) to sweet (liquoreux or doux).
  • 1 pound (16 ounces) salmon fillet, cut as directed below.
  • 2 teaspoons sea salt
  • 1 tablespoon curry powder (mild or medium)
  • ½ teaspoon cayenne powder
  • 1½ tablespoons olive
  • 2 tablespoons grape seed or canola oil
  • 1½ heaping tablespoons curry powder
  • 1 teaspoon red curry paste (Thai style)
  • 3 large shallots, minced (or 1 medium yellow onion, minced)
  • 2 ears of corn, cut off the cob
  • 2 medium sized ripe red tomatoes (1 cup), cut into small pieces (about ½-inch)
  • 200 ml coconut milk
  • 1 teaspoon fish sauce (Nuoc Mam)
  • 6 large basil leaves, chiffonade
  • 1 lime, cut in half, then half again so you have 4 pieces
  • 1 mango, peeled and cut into small diced pieces (optional)
  1. Cut salmon, place on a plate and set aside. Note: If serving as an appetizer, cut salmon into 4 equal sized pieces. If serving as a main dish, cut in half.
  2. Mix the salt, curry and cayenne powders in a bowl. Add the 2 tablespoons olive oil and mix. Pour over the salmon and spread so all sides of the fish are covered in the spice mixture; set aside.
  3. Heat 1 tablespoon of oil in a fry or sauté pan over medium-high heat (do not let the oil smoke but you want your pan fairly hot). Quickly place the salmon in the pan skin side down, sear for a minute then gently shake the pan to make sure the salmon is not sticking. Sear for another minute or so; you want a nice golden brown crust.
  4. Turn each piece and sear the second side to brown the fillets (about 1 or 2 minutes depending on the thickness of the fillets). Remove to a plate, cover lightly with foil, and set aside. The middle will be medium-rare.
  5. If needed, wipe out the pan, add 1 tablespoon of oil, and heat over medium. Add the curry powder and red curry past then cook for a few seconds. Add the minced shallots (or onions) and cook covered until translucent (just a few minutes).
  6. Add the corn and tomatoes; stir to combine. Cook for 3 to 5 minutes or until the corn and tomatoes start to soften. If the mixture starts to stick, add just a little water.
  7. Next, turn the heat down to medium-low then add 100 milliliters of the coconut milk; stir to combine. (The mixture should barely bubble.) Note you do not want a soupy, liquidy mixture.
  8. You want enough coconut milk so the vegetables are moist but not runny. Add more if needed so the vegetables are moist. You may not end up using all of the coconut milk so save it for another use!
  9. Taste and season with salt or a pinch of cayenne pepper if more heat is desired. Turn the heat to low and place each piece of salmon into the mixture to warm just for a minute.
  10. To Serve:
  11. Spoon vegetable mixture onto each plate (from ½ to ¾ cup). Sprinkle with basil, top with a piece of salmon. Top the salmon with a few tablespoons of diced mango or peach, then squeeze a little lime juice over the salmon. Repeat with each piece of salmon.
  12. Serve immediately with your favorite bread, over quinoa, or with rice.
  13. Note King (or Chinook) will work best having the highest fat content of all salmon, but it can't be found in every part of the world!
Recipe by Savor the Harvest at