Salmon curry rice bowl

We do love salmon here at home. And while we’re quite happy with grilled salmon sprinkled with nothing but salt, I do try to experiment with other ways to enjoy this lovely fish. Some experiments pay off; others don’t. This one turned out to be a resounding success.

If you’re not a fan of salmon, you may substitute any firm fleshy fish. Just remember to use fillets if you want the dish to cook in a short time.

The lengthiest part of the cooking process is sauteeing chopped onion, garlic and ginger with curry powder and chili flakes. You have to do this over medium low heat with lots of stirring. Stop when the solids begin to separate from the oil.

Add the salmon and toss. Drizzle in fish sauce and stir until the sauteed spices evenly coats all the pieces of salmon. Cook for a minute, stirring once or twice, until the salmon cubes have soaked up the fish sauce.

Pour in coconut cream and stir. Taste. Add more fish sauce, if needed. Once the sauce comes to a simmer, add your greens and stir. Set the heat to low, cover the pan and cook the salmon and greens for a minute or so.

Salmon curry rice bowl

Commercial curry powder varies from brand to brand. Some are really potent while others are bland. How much you need to use depends on how spicy your curry powder is, and how spicy you want your salmon curry.

Overcooking seafood is a bad idea. Fish flesh turns papery dry when exposed to heat for too long. Initially, cook the salmon cubes for a minute or so to let them absorb the flavors of the spice base and the fish sauce. Cook them for another minute or so after the coconut cream has been added.

Bok choy is not a must here. But adding leafy vegetable to curry instead of the usual potatoes and carrots is surprisingly good. Feel free to use other greens such as spinach or kale.

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Course: Main Course

Cuisine: Asian

Keyword: Curry, Rice Bowl, Salmon

Servings: 4 people

Author: Connie Veneracion

Ingredients

• 3 tablespoons cooking oil
• 1 medium onion peeled and chopped
• 4 cloves garlic peeled and chopped
• 1 two-inch knob ginger peeled and chopped
• 2 to 3 tablespoons curry powder
• 1 teaspoon chili flakes
• 400 grams skinless salmon fillet cut into two-inch cubes
• fish sauce
• 1 cup coconut cream
• 1 bunch bok choy cut horizontally into thick slices
• cooked rice to serve
• cilantro to garnish

Instructions

• Set a pan on the stove over medium low heat.
• Pour in the cooking oil and swirl the pan.
• Saute the onion, garlic and ginger for a minute.
• Add the curry powder and chili flakes, and continue sauteeing, stirring often, until the solids are just starting to separate from the oil.
• Turn up the heat to medium-high, spread the salmon cubes over the sauteed spices and toss a few times.
• Pour in two tablespoons fish sauce and cook, stirring a few times, until the salmon has soaked up the fish sauce.
• Pour in the coconut cream and stir.
• Taste and add more fish sauce, if needed.
• When the sauce begins to simmer, add the bok choy and stir lightly.
• Turn down the heat to low, cover the pan and simmer for a minute or so.
• To serve, scoop rice into bowls, add salmon and bok choy, and ladle in that wonderful curry sauce.
• Sprinkle in cilantro and serve.