Curried Salmon with Tomato Jam

Name: Curried Salmon with Tomato Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp cider vinegar; 355 milliliters hot cooked basmati rice; 2 teaspoons curry powder; 1 teaspoons dried basil; 59 milliliters dried currants; 1 Tbsp all-purpose flour; 2 teaspoons minced peeled fresh ginger; 118 milliliters chopped onion; 340 grams skinned salmon fillets (about 1 inch thick); 0 teaspoons salt; 591 milliliters diced tomato; 1 teaspoon vegetable oil

Curried Salmon with Tomato Jam requires about 45 minutes from start to finish. For $5.08 per serving, you get It is a good option if you're following a dairy free and pescatarian diet.

Instructions

To prepare salmon, combine the first 4 ingredients in a shallow dish. Dredge salmon in flour mixture. Reserve remaining flour mixture for tomato jam.

Ingredients you will need

Salmon

Tomato

All Purpose Flour

Jam

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Add salmon; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork.

Ingredients you will need

Salmon

Fish

Remove salmon from pan; keep warm.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

To prepare tomato jam, place pan over medium-high heat.

Ingredients you will need

Tomato

Jam

Equipment you will use

Frying Pan

Add tomato, onion, and ginger; saut 1 minute. Stir in reserved flour mixture, currants, and vinegar; bring to a boil. Cook until reduced to 1 cup (about 10 minutes). Spoon 3/4 cup rice onto each of 2 plates; top each serving with 1 salmon fillet and 1/4 cup tomato jam.

Ingredients you will need

Salmon Fillets

Currants

Vinegar

Ginger

Tomato

All Purpose Flour

Onion

Rice

Jam

Note: Store remaining tomato jam in refrigerator for up to 3 days.

Ingredients you will need

Tomato

Jam

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

cider vinegar 355milliliters

hot cooked basmati rice 2teaspoons

curry powder 1teaspoons

dried basil 59milliliters

dried currants 1Tbsp

all-purpose flour 2teaspoons

minced peeled fresh ginger 118milliliters

chopped onion 340grams

skinned salmon fillets (about 1 inch thick)0teaspoons

salt 591milliliters

diced tomato 1teaspoon

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.