Photo: Thomas J. Story; Styling: Joni Noe

YieldsServes 4 to 6Total Time30 mins
AuthorChristopher Wang, Gypsy Seafood Company

Christopher Wang, an Alaskan fisherman and owner of Gypsy Seafood Company, uses whatever he has on hand to make his curry; this is a summery version.

How to Make It

Step 1
1

Preheat oven to 275°. Cut salmon into 3/4-in. cubes and put in a large bowl.

Step 2
2

Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.

Step 3
3

Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.

Step 4
4

Stack several basil leaves, roll length­wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.

Step 5
5

Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.

Step 6
6

Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.

Step 7
7

Note: Nutritional analysis is per serving without rice.

Ingredients

 2 pounds skinned sockeye salmon fillet
 1 tablespoon plus 1 tsp. brown mustard seeds
  About 1 tsp. salt
 1 teaspoon Madras curry powder
 1/2 teaspoon cayenne
 1 very ripe medium red tomato
 1/2 small shallot
 2 large ears corn
 3 tablespoons extra-virgin olive oil
 12 to 15 large fresh basil leaves
 1/2 lemon (optional)
  Hot cooked rice

Directions

Step 1
1

Preheat oven to 275°. Cut salmon into 3/4-in. cubes and put in a large bowl.

Step 2
2

Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.

Step 3
3

Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.

Step 4
4

Stack several basil leaves, roll length­wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.

Step 5
5

Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.

Step 6
6

Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.

Step 7
7

Note: Nutritional analysis is per serving without rice.

Slow-Roasted Curried Salmon with Corn and Tomato