Summer time is when we eat lighter and seafood becomes a larger part of our summer meals. This summer, I’m making a commitment to cooking more fish. I’m not a big fish eater, but I do enjoy salmon when cooked well. I prefer my salmon smoked and on bagels, but if I encounter an interesting way of cooking it, I like to try it out. I came up with this recipe on my own as I was trying to bring some Asian flavors to the table. The Pan Roasted Yellow Curry Salmon is great with a side of rice or a veggie stir fry, but you could even add it to a salad. I was amazed by how tasty my Pan Roasted Yellow Curry Salmon turned out. I hope you enjoy it as much as I did!
3 Salmon Steaks (8 oz. each)
Salt and pepper to taste
2 tablespoon lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon yellow curry powder (Madras Yellow Curry is the best)
1 tablespoon ginger powder
- Season salmon with salt and pepper generously.
- In a zip lock bag add lime juice and put Salmon in to allow to soak.
- In a pan on medium heat add oil, soy sauce, curry powder, and ginger powder, heat all ingredients and add fish.
- Coat both sides of salmon with the spices in pan then allow each side to sear. Cook salmon until it flakes easily with a fork.
- Serve immediately with your choice of sides.