Being an experimental cook in the kitchen (translation: I don’t read recipes very well so as long as I don’t try to follow them, I can’t mess up too badly), I put together this recipe for wild salmon curry from scratch.
The recipe came out of a need to find something totally different to do with some of the 25 salmon filets that my husband brought home after dip netting in Alaska. Dip netting is just what it sounds like – dipping a very large net into a river packed with salmon and loading up your boat with as many as you can haul in. He and a friend netted 48 salmon, about 10 pounds each, and split the bounty.
Start with 2 salmon filets (I equate this to a whole 10 lb. salmon fileted into 2 pieces so if you have smaller amounts, you may have to adjust some of the following ingredients so you don’t drown the fish)
1 can coconut milk (or LITE coconut milk)
1/2 med sized onion – chopped
2-3 carrots – chopped
1/2 cup raisins
1/2 apple chopped (or entire apple)
2-4 dashes curry (to taste so if you like more…)
2-3 dashes ginger powder (to taste)
1-2 dashes red hot pepper flakes (to taste) – or you could use Thai chili peppers to taste
a few dashes salt and pepper
Add entire can of coconut milk into a deep dish with lid like a Corningware – just enough so the coconut milk doesn’t come to the rim of the dish.
Add all the other ingredients and spices. Mix up lightly.
Put in salmon filets (with or without skin) – make sure to cover filets with the mixture and that the coconut milk almost but not entirely covers the salmon.
Put on lid. Cook for 30-45 minutes at 350 degrees but keep an eye on it in case it cooks more quickly (depends on thickness of salmon filets). Salmon should flake easily and not appear glassy.