Wild Salmon Fillets Poached with Chiles, Scallions, and Tomato

By AM Northwest Staff

Serves 4


  • 1/2 tsp ground turmeric
  • 1 1/2 lbs boneless, skin-on wild salmon fillet (such as Alaskan or Copper River)
  • 1 cup unsweetened coconut milk
  • 1 tbsp Balchao masala
  • 1 tsp coarse kosher or sea salt
  • 12 to 15 medium-size to large fresh curry leaves
  • 2 tbsp canola oil
  • 12 grape tomatoes, slice in half; or 1 medium-size tomato, cored and cut into 1-inch pieces
  • 2 scallions (green tops and white bulbs), thinly sliced crosswise

1. Sprinkle the turmeric over the skinless side of the salmon fillet, and pat it into the firm, meaty, deep red-orange flesh. Cover and refrigerate to allow the turmreic to flavor the fillet, at least 30 minutes or as long as overnight (since there is no acid, the fish won't break down).

2. When you are ready to cook the fish, combine the coconut milk, masala, salt, and curry leaves in a small bowl.

3. Heat the oil in a large skillet over medium heat. Add the salmon, flesh side down, and cook until it browns and seals in the juices, 2 to 4 minutes. Turn the fish over and briefly sear the skin side, 1 to 2 minutes.

4. Give the spicy coconut milk mixture a stir, and then pour it over the fish. Lift the fillet to allow the liquid to coat the bottom of the skillet. Once the curry comes to a boil, spread the tomatoes and scallions over the fillet. Continue to poach the salmon, uncovered, occasionally tilting the pan and scooping some of the sun-yellow sauce over the fish to baste it, until the fillet barely starts to flake, 5 to 8 minutes.

5. Lift the fish onto a serving platter, spoon the sauce over, and serve.

Recipe from 660 Curries, by Raghavan Iyer


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