Maple Curry Salmon
Introduction
We are lucky enough to eat fresh salmon throughout the summer. It needs nothing more than salt and pepper to taste delicious. Come December, though, we’re back to frozen fish, which demands more creativity and preparation. This is one of the simplest salmon marinades and one of our favourites. When we’re tight on time we use a jar of Masala curry paste and mix it, one to one, with maple syrup. But spending a little more time to make a paste from scratch delivers better results. The flavours are more complex and vibrant, we know the ingredients are good quality, and the process fills the house with amazing aromas.
Substitution: Any curry powder mix will work for this recipe, but we like a Masala best.
Tip: Thawing frozen salmon for at least 24 hours in a refrigerator ensures better tasting fish. Fishing guide James Fisher swears by this rule and we’ve had great results with it too.
Ingredients
500 gram piece of salmon (enough for two adults)
3 T clarified butter or avocado oil
1 T mustard seeds
2 T masala curry powder
¼ cup maple syrup
Directions
Rinse and pat dry salmon.
If using butter: in a frying pan on low, melt butter. Once liquid skim off white foam - don’t stress about getting it all.
Turn heat up to medium. Add mustard seeds to clarified butter (or oil) and cook until they start popping.
Stir in curry powder. Once fully mixed add the maple syrup. Turn down heat, keep stirring until mixture boils.
Remove from heat and keep stirring as mixture thickens, about one minute. Pour into a bowl and put in fridge for five minutes to thicken more.
Paste curry-maple marinade on salmon.
Barbecue on high heat or in a 400 degree oven, until flesh starts to flake easily when poked with a fork.
