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Slow-Roasted Curried Salmon with Corn and Tomato

Serves 4 to 6

Total Time
30 mins

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.

su-Slow-Roasted Curried Salmon with Corn and Tomato Image

Photo: Thomas J. Story; Styling: Joni Noe

 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
  Toasted Fennel Green Beans
Step 1

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

Step 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

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

Step 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

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

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

Step 7

Note: Nutritional analysis is per serving without rice.

Nutrition Facts

Servings Serves 4 to 6

Amount Per Serving
Calories 383Calories from Fat 50
% Daily Value *
Total Fat 22g34%

Saturated Fat 3.7g19%
Cholesterol 94mg32%
Sodium 463mg20%
Total Carbohydrate 11g4%

Dietary Fiber 3.1g13%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.