Salmon and Cauliflower Curry with Turmeric
Yellow and orange foods on the solstice, to celebrate our life-giving Sun
Yellow and orange foods on the solstice, to celebrate our life-giving Sun
- 1/2 teaspoon salt
- salt and pepper
- 1 tablespoon minced garlic
- 2-4 tablespoons ghee
- 1 tablespoon black mustard seeds
- 1 tablespoon plus 1/2 teaspoon curry (i skip the cayenne) divided
- 1 onion, sliced
- 1 head cauliflower cut into bite size florets
- 1 tablespoon minced ginger
- water (a cup or so)
- 1-2 cups yogurt
- 5-6 salmon fillets (about 1.5 pounds total)
- a few tablespoons of chopped cilantro
- Carbohydrate 6.0686643110134 g
- Cholesterol 0 mg
- Fat 0.398053299969377 g
- Fiber 2.59344874335367 g
- Protein 2.25397056853779 g
- Saturated Fat 0.0322945606550515 g
- Serving Size 1 1 Serving (99g)
- Sodium 41.4484609984123 mg
- Sugar 3.47521556765972 g
- Trans Fat 0.0540433120125456 g
- Calories 32 calories
Step-by-step
- Melt the ghee in a wide, flat bottom saute pan over medium-high heat. I start with 2 tablespoons, then add more as needed.
- Add the mustard seeds and curry powder the pan and cook for a moment, allowing the curry to dissolved into the ghee.
- Add the onion and cauliflower, tossing gently to coat with the ghee.
- Cook for 10-15 minutes, leaving the vegetables to sit for several minutes at a time so they can brown while carefully monitoring the heat so they do not burn.
- Melt more ghee in the pan, then add the garlic and ginger and cook for a minute. The garlic and ginger will stick to the pan.
- Add a half cup of water to the pan, let it cook off briefly, then deglaze the pan, scraping off the cooked on bits. I find that a bamboo stir fry spatula deglazes well without scratching the pan.
- Mix 1/2 teaspoon curry and 1/2 teaspoon salt, then rub into salmon fillets.
- Place the fillets skin-side down on top of the vegetables.
- Add another half cup of water, then cover the pan.
- Cook for 7-10 minutes, until the fillets are cooked through.
- Remove the fillets to a warm serving dish, turn the heat to low, deglaze the pan with another half cup of water if necessary, then add yogurt, cilantro, salt and pepper to the pan, stirring gently to make a thick sauce.
- Serve immediately with the fish.
Blooming Spices and Bounding Heat
Golden turmeric and black mustard seeds crackle sharply when they hit hot ghee. This initial fat-blooming step releases fat-soluble aromatics that dry spices alone cannot achieve. Maintain medium-high heat carefully. Spices scorch within seconds if the pan gets too hot.
Sequencing Vegetables and Deglazing
Cauliflower florets require distinct browning before moisture enters the pan. Let the vegetables sit undisturbed for four minutes at a time to build fond. Garlic and ginger will stick aggressively to the bottom of the skillet. Pour in one-half cup of water immediately to stop the browning and lift those stuck aromatics with a bamboo spatula.
Steam-Poaching the Salmon
Placing seasoned salmon skin-side down atop the bed of brassicas creates a dual cooking environment. Covering the pan traps steam to poach the protein gently while the bottom continues to simmer. Cook for seven to ten minutes until the flesh flakes opaquely. Reheating leftovers requires low heat and a splash of water to prevent the yogurt sauce from breaking on day two.
