Salmon in Pomegranate Curry

0ratings

Your Rating:

0

5

15 minutes

PREP TIME

25 minutes

TOTAL TIME

6

SERVINGS

Mains

A healthy curry dish that is packed with bright flavours! If you’ve never tried pomegranate curry before, there’s no better time than now!

Ingredients

4 cans (170g) Gold Seal Wild Sockeye Salmon (Skinless/Boneless), drained
½ cup ghee or cooking oil
3 cups finely chopped red onions
1 tbsp cumin seeds
1 tsp turmeric
1 ½ tsp salt
1 tsp ground cayenne pepper
1 tbsp chopped jalapeno pepper or green chili (should not be overly spicy)
1 tbsp finely chopped ginger
½ cup pomegranate juice
½ cup chopped cilantro

Suggested Product

Wild Sockeye Salmon

Wild Sockeye Salmon

Skinless / Boneless

Directions

In a large saucepan, heat the oil and sauté the onions until nice and golden brown. Add some cumin seeds.
Reduce the heat to low/medium, then add the turmeric, salt, and cayenne. Stir and sauté for approximately 1 minute, then add jalapeno pepper, ginger, and sauté some more.
Once the mixture is made, add the pomegranate juice to simply deglaze the pan, and cook it down until it’s the consistency of a light sauce.
Add the Gold Seal Sockeye Salmon, and lightly fold it into the sauce, do not stir too hard. Let the salmon be coated with the juices and spices.
Remove from heat, add the cilantro, and serve.

TIPS &
TRICKS

You can substitute Gold Seal Sockeye Salmon with Gold Seal Pink Salmon (Skinless/Boneless).

This dish can be served as a main dish meal on top of rice, or as an appetizer dip with crackers or pita bread.

0votes

5

0%

4

0%

3

0%

2

0%

1

0%

Showing 0 reviews

Leave a Review Cancel reply

Thanks for submitting your comment!

OTHER RECIPES YOU MAY LIKE

Appetizers

Baked Sushi Cups

Mains

Spicy Mackerel Poke Bowl

Mains

Mackerel Tacos