"Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper." — KCFOXY
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4 (6 ounce) fillets
My husband and I love this recipe. For two salmon pieces, I use 1/2 cup sour cream AT LEAST 1 1/2 tsp of curry powder and I add maybe 1/8 tsp of coriander to add a zing. Really, I just keep adding the spices 'til it tastes good! Put a piece of tin foil on the baking sheet to reduce clean up.
A little bland for me. I will try this again since it's so simple and quick (took less than 5 min prep time) but will give a good, tart plain yoghurt a try instead of the sour cream. That should go nicely with the curry.
Very quick,easy and delicious. I didn't have sour cream so I substitued mayo and added some garlic powder to the curry. A squeeze of lemon completes the fish..will make again.
This recipe is wonderful. I add a lot more curry powder than it calls for (approx. a quarter cup) and I add some garlic powder to the mix. It is very moist and flavorful!UPDATE: Added thin sliced onions (about a half cup) and Cyenne pepper to the mix. Oh yummo! :)
I had a leftover bottle of green curry paste and a can of coconut milk, so I figured why not? I doubled the amount of curry paste, added some garlic powder and lime juice and mixed it all in with the coconut milk. I decided to marinate the salmon in it for about two hours prior, and I ended up baking it with all the marinade poured on. Ended up with a wonderful flavor, and I was super-pleased that it came from such a simple recipe. 4/5 only because I ended up substituting a major ingredient; I have no idea how this tastes with sour cream.
I made this tonite. Wow! Was this ever good. When i went to the store they had red, yellow, and green curry paste..I chose the red. I added some crushed garlic and a little pepper, and a squirt of lemon when the fish came out of the oven. Served with brown Basmati rice, carrots, and broccoli. Simple and good and healthy. The house still smells great.
I loved it! plus it's easy and fairly quick. My wife liked it but was less enthusiastic than I. As a beginning cook, I don't know what curry paste is. So I followed other suggestions and used curry powder. Ended up using 2 tsp for 1 cup sour cream. That was just the exact ratio for me, but a little bit strong for my wife.
I'll first admit I used curry powder rather than paste. This recipe is great because it provides plenty of flavor without overwhelming the salmon with a more complex spice treatment. The fish is quite moist. The result of such a simple recipe is a less layered taste than a traditional Indian preparation, so serve this with basmati rice and the Easy Curried Cauliflower from this site, which has more "layers" and quite a kick, and call it a successful dinner. That's what I'll be doing.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Salmon Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 254
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