Reviewed: May 5, 2009

Very tasty! I used thai red curry paste and substituted plain low fat yoghurt for the sour cream to lower the fat content. I might increase the curry paste next time for more 'bite' but the salmon was moist and full of flavour.. A definite keeper.

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JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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Reviewed: May 1, 2009

What a great idea. Since first making this, I've used the stuff-in-sour-cream concept several times--like with garlic and herbs, chopped jalapenos, whatever--and it always turns out great. I do prefer anything with curry in the name to be a little spicier, so we added extra curry paste (much better with paste than powder) and garlic. But anything with three ingredients that tastes really good is a keeper.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 9, 2009

Since I didn't have curry paste, I simply used curry powder. I found this VERY bland, so I tried garlic powder, tumeric, salt and added more curry. I thought that maybe the salmon would add to it's flavor. However, I feel it simply ruined some otherwise good salmon. It was moist, but really didn't have any flavor, what I did taste was bitter (maybe from too much curry or the tumeric). Sorry, we didn't care for it.

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Cheryl B.

Cooking Level: Intermediate

Living In: Monterey, Indiana, USA

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Reviewed: Oct. 21, 2008

Use a little less curry then recipe calls for.

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kcorella

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Reviewed: Sep. 25, 2008

I loved it, but I would like to double the sour cream and paste for lots of sauce on my rice. mmm..mmm...

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Tana

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Reviewed: Sep. 3, 2008

It's not bad, it's not good. I put a lot more curry powder + garlic powder in with the sour cream and it was still pretty bland. Thankfully I seasoned the fish with salt, pepper, and more garlic powder before topping it with the mixture.

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acuity

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Aug. 10, 2008

Super easy!! I always try recipes as written the first time and adjust as needed the second time. The only thing I will do next time is add more curry paste as we prefer a little more 'kick'.

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Gjesso

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Reviewed: Aug. 10, 2008

WOW! so simple, so terrific! I used 1/2 yogurt, 1/2 lite sour cream and red curry paste from a can. The taste reminded me a bit of the red rooster chili mayo in sushi. What a great flavor! We served over kasha with sliced summer tomatoes and cucumbers.

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Robyn Cotter

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Reviewed: Jun. 29, 2008

Delicious! So simple, yet no wimpy flavor. I have made this several times since discovering it. :)

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Julie Peterson

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Reviewed: Apr. 11, 2008

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.

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sarasvati

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2008

With so many other great ways to prepare salmon, we won't be having this again. No one in our family particularly cared for this. I could probably think of better ways to give curry flavor to salmon.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: Dec. 20, 2007

Simple and delicious, I've used both sour cream and mayo as did another user. I use curry powder, a lot since I like the flavor and I add garlic powder or minced garlic and onions or onion powder.

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Cristina

Cooking Level: Expert

Living In: Keene, New Hampshire, USA

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Reviewed: Dec. 11, 2007

Didn't care for this one. I did sub plain yogurt for sour cream as I do in all recipes. Kinda bland as is. I won't make it again.

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

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.

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Cammy P

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Reviewed: Nov. 15, 2007

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. Thanks!

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ONAROCK

Cooking Level: Intermediate

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Sep. 18, 2007

I thought this was pretty good and my husband loved it. I only had curry powder so I upped the amount and added some other spices.

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Jenny

Cooking Level: Expert

Home Town: Shorewood, Wisconsin, USA

Living In: Henderson, Nevada, USA

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Reviewed: May 25, 2007

I really loved this recipe. Although, I doubled the curry paste, if not tripled (I didn't keep track). It was so spicy that we were sweating. And the leftover sauce was great on rice.

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Brittany Wilson

Cooking Level: Intermediate

Living In: Monterey, California, USA

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Reviewed: Apr. 25, 2007

It doesn't get much easier than this but we didn't think the flavors worked that well. There are much better salmon recipes out there that require just as little effort. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 3, 2006

For a quick dinner with only two ingredients, it was really pretty good. I was out of curry paste and substituted about 1 tsp thai chili paste and approx 2 Tsp of curry powder. Plus, I used light sour cream.

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ANNORENO

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Reviewed: Jul. 6, 2006

This recipe is great. Even my husband, who doesn't like fish, thought this was tasty.

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ScarlettMini

Cooking Level: Intermediate

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Curried Salmon Bake

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