Serves: 2
Ingredients
For the Aromatic Curry:
- Produce:
- 1 large Onion (approx. 200-250g), thinly sliced
- 1/2 cup Carrots (approx. 70-80g), thinly sliced
- 90g Frozen Peas
- 1-2 tsp (5-10 ml) Lemon Juice
- Fresh Cilantro, chopped (for garnish)
- Dairy:
- ½ cup (120 ml) Whole Milk
- Pantry/Spices (Combined in a Small Bowl):
- 1 tsp (approx. 3g) Garlic Powder OR 1-2 cloves Fresh Garlic, minced
- 1 tsp (approx. 2g) Ground Ginger
- 1.5 tbsp (approx. 9g) Frontier Co-op® Organic Curry Powder
- 3/4 tsp – 1 tsp (approx. 2-3g) Chili Powder (adjust to preference)
- 1/4 tsp (approx. 0.5g) Turmeric Powder
- 1/2 tsp (approx. 1-2g) Mushroom Umami Powder (add more only after tasting)
- 3 Whole Black Peppercorns
- 1 Whole Clove
- 1 small pinch (about 1/16 tsp or 0.1g) freshly grated Nutmeg
- ½ tsp (approx. 1g) Dried Cilantro
- Pantry/Spices (Separate):
- 1 tbsp (15 ml) Coconut Oil
- 1 tbsp (approx. 30g) Tomato Paste
- Salt, to taste (start with 1/2 tsp (approx. 3g) and adjust)
- Frozen:
- 145g Mixed Frozen Mushrooms, do not thaw
For the Pan-Seared Salmon: - Protein:
- 2 Salmon Fillets (skin-on, approx. 150-200g each)
- Pantry/Spices:
- Salt and Freshly Ground Black Pepper, to taste (about 1/4 tsp (1.5g) each per fillet)
- Pinch of Chili Powder (about 1/8 tsp (0.3g) per fillet)
- 1 tsp (5 ml) Coconut Oil
- Produce:
- ½ tsp Lemon Zest
- Lemon Wedges (for garnish)
For the Fluffy Basmati Rice: - Grains:
- 1 cup (approx. 200g) Basmati Rice
- Pantry:
- Pinch of Salt (about 1/8 tsp or 0.7g)
- 1 1/2 cups (360 ml) Water
For Garnish: - Fresh Cilantro, chopped
- Lemon Wedges
- Optional: Extra Chili Powder
Instructions - Prepare the Rice (Rice Cooker):
- Thoroughly rinse the basmati rice under cold running water until the water runs clear (3-4 rinses).
- Add the rinsed rice, 360 ml of water, and a pinch of salt to your rice cooker.
- Cook according to the manufacturer’s instructions.
- Once cooked, let the rice rest, covered, for 10-15 minutes. Then, fluff with a rice paddle.
- Prepare the Spice Mix:
- In a small bowl, combine garlic powder (if using), ground ginger, Frontier Co-op Curry Powder, chili powder, turmeric powder, mushroom umami powder, whole peppercorns, whole clove, nutmeg, and dried cilantro.
- Caramelize the Onions (Cast Iron Skillet #1):
- Heat 15 ml coconut oil in a 10.5-inch cast iron skillet over medium-low heat.
- Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally with a wooden paddle or silicone spatula, for 45-60 minutes, until deeply golden brown and caramelized. Add a splash of water if needed to prevent burning.
- Build the Curry Base:
- Add the frozen mushrooms and sliced carrots to the caramelized onions. Increase heat to medium and cook for 5-7 minutes, until the mushrooms begin to brown and the carrots are softened. Stir occasionally after the mushrooms release moisture.
- If using fresh garlic, add it now with the other spices.
- Add the pre-mixed bowl of spices. Cook for 1 minute, stirring, until fragrant.
- Add 30g tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
- Create the Velvety Sauce:
- Pour in 120 ml whole milk. Stir well.
- Use an immersion blender to puree the mixture until smooth, directly in the skillet.
- Bring to a simmer. Reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally with a silicone spatula.
- Cook the Salmon (Cast Iron Skillet #2):
- While the curry simmers, heat 5 ml coconut oil in the second 10.5-inch cast iron skillet over medium-high heat.
- Pat salmon fillets thoroughly dry with paper towels, especially the skin. Season with salt, pepper, chili powder, and lemon zest.
- Place salmon skin-side down in the hot skillet. Do not move for 3-4 minutes, until skin is crispy and golden brown. Press gently with a fish turner for the first 15-30 seconds to ensure even contact.
- Carefully flip the salmon with the fish turner and cook for another 1-3 minutes, depending on thickness, until cooked through but still moist. Let rest.
- Finish the Curry:
- Stir frozen peas into the curry sauce. Cook for 3-4 minutes.
- Stir in 5-10 ml lemon juice.
- Taste the curry. Add more salt if needed. Only if needed, add a tiny pinch (1/8 tsp) of umami powder at a time, stirring well and tasting after each addition.
- Only if the curry is too thin after simmering, and you want it thicker, prepare a cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) and add it very gradually to the simmering curry, stirring constantly, until the desired thickness is reached.
- Plate with Elegance:
- Create a neat mound of rice on each plate.
- Spoon the curry around the rice, leaving some rice visible.
- Place the salmon fillet on top of the rice, skin-side up.
- Garnish with fresh cilantro and a lemon wedge. Optionally, add a sprinkle of chili powder.