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
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.
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.
