Salmon Fillet with Curry Sauce
Salmon is a firm favourite in so many kitchens, and for good reason: the tender fillet pairs beautifully with a spiced, fruity curry sauce made from fresh vegetables and orange juice. This dish comes together quickly, glows with vibrant colour and impresses in both looks and flavour. If you prefer things milder, simply leave out the chilli and enjoy a gentle, aromatic version.
Ingredients
- 2 salmon fillets, about 120 g each
- 3 tomatoes
- 1 chilli
- 2 sticks celery
- 1 fennel bulb, small
- 1 tbsp turmeric
- 1 tbsp curry powder
- 0.5 tbsp ginger, very finely chopped
- 250 ml orange juice
- water, as needed
- salt and pepper, freshly ground
- sugar, to taste
- 1 lemon, juiced, freshly squeezed
- olive oil, for frying
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 420 kcal | 840 kcal |
| Carbohydrates | 22 g | 44 g |
| Protein | 32 g | 64 g |
| Fat | 18 g | 36 g |
| Fibre | 4 g | 8 g |
| of which sugar | 14 g | 28 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the tomatoes, celery and fennel, then cut into small, evenly sized cubes. Finely chop the chilli and ginger.
- Heat a little olive oil in a pan. Toast the turmeric and curry powder over medium heat for a moment, until the spices smell fragrant.
- Add all the prepared vegetable cubes along with the chilli and ginger to the pan. Deglaze with the orange juice, adding a splash of water if needed. Let everything simmer together for about 8 minutes.
- Season the curry sauce with salt, pepper and a pinch of sugar to taste. If you prefer it milder, leave out the chilli.
- Rinse the salmon fillets, sprinkle lightly with the freshly squeezed lemon juice and season with salt.
- Heat a little olive oil in a separate pan and fry the salmon fillets for about 3 minutes on each side, until golden.
- To serve, spoon the curry sauce onto plates and arrange the salmon fillets on top. Serve straight away.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 420 kcal |
|---|---|
| Carbohydrates | 22 g |
| Protein | 32 g |
| Fat | 18 g |
| Fibre | 4 g |
| of which sugar | 14 g |
Frequently asked questions
Can I leave out the chilli?
Yes, the chilli is optional. Without it the dish turns out mild while still being full of flavour.
How long do salmon fillets take to pan-fry?
Over medium-high heat, about 3 minutes per side is enough for a juicy, cooked-through fillet.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free, but do check that your curry powder is certified gluten-free.
What goes well with salmon in curry sauce?
This dish is designed as a complete, lighter meal that stands well on its own. A piece of crusty flatbread is a lovely addition if you fancy something more filling.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.