Skip to main content

Salmon & Watercress With Almond Curry Sauce

I am trying to reinvent the 'Salmon with Peanut Sauce' that we had at a Thai restaurant a few months back. I made it with Almonds instead of peanuts and paired it with brown rice and stir fried snow peas on the side.

Prepare Salmon:
Salmon - 2 steaks of Alaskan wild caught sockeye salmon
Red chilly powder  - 1 tsp.
Turmeric powder - 1/4 tsp.
Sea Salt - 1/2 tsp.

Wash and cut salmon steaks into 1' X 2' steaks.  Mix the spices and apply on salmon, and keep aside till you prepare remaining ingredients.

For Almond Sauce:
Almonds: 15
Garlic cloves - 4
Fresh ginger root - 1 Tbs.
Coriander seeds - 1 Tbs.
Cumin seeds - 1 tsp.
Red chilly powder - 1 tsp.
Lemon Grass - 1/2 a stalk
Tamarind - 1 tsp.
Raw coconut palm sugar - 1/2 tsp.
Sea Salt - as per taste

Grind everything to a fine paste adding 1/2 cup of water.

For the curry:
Watercress - 1 small bunch
Coconut - 1/4 cup
Water - 1/2 cup
Pearl onion - 2
Coconut oil - 1 Tbs.


  • Wash and chop watercress coarsely.
  • Slice pearl onion very thin.
  • Grind the coconut and water to very fine for the coconut milk. (I use Vitamix, so don't really bother to strain the coconut milk)
  • Heat half of coconut oil on a griddle (cast iron griddle works very well) and place salmon steaks on for about 1 minute or so on each side till slightly browned. This will be cooked fully in the curry.
  • Meanwhile heat a pan and add remaining coconut oil and saute the pearl onion slices till slightly browned. Add the almond sauce and whisk well without burning the sauce. Add salmon steaks, coconut milk and simmer covered till salmon is cooked well - for about 5-10 minutes. Midway thru open the lid and lay the chopped watercress on top of the curry and continue cooking. This way watercress will not be overcooked.




For the stir fried snow peas: I used the same griddle were I roasted salmon and added the minced garlic and chopped almonds and chopped snow peas and did a quick stir fry. Just enough so that the snow peas are still crispy and crunchy.







Comments

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.


Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…