Weekly Winner:  Seemingly Stuck on Salmon – Another Winning Salmon Dish

Looking back at the past month or so, it sure seems like we’ve eating a bunch of salmon.  This actually isn’t quite true, but I have tried a bunch of new recipes this month and apparently a good amount have been salmon.  While it’s easily my favorite fish to cook, even I am surprised by the amount of fish that has appeared here in the past few weeks.  Truth be told, I actually tried this recipe for Slow-Roasted Curried Salmon with Corn and Tomatoes before the Asian Pork Salad (my last entry) but thought I needed to take a bit of a break from posting salmon.  Having said that, this could be one of the best yet!

Slow-Roasted Curried Salmon with Corn and Tomatoes comes from Sunset Magazine and is both comforting and exotic at the same time.  It’s got a good bite of heat which is nicely tamed by the sweetness of the corn and tomatoes.  Honestly, I could happily eat this dish once a week without tiring of it. Except for the rice, it is an easy sheet pan dinner which makes clean-up a breeze. And the fact that it’s slow-roasted at a low oven temp means it won’t heat up the house.  Both of those things, added to the amazing taste of the dish makes this a true winner.

Slow-Roasted Curried Salmon with Corn & Tomatoes

Serves 4

Ingredients

2 pounds skinned sockeye salmon fillet

1 tablespoon plus 1 tsp. brown mustard seeds

About 1 tsp. salt

1 teaspoon Madras curry powder

1/2 teaspoon cayenne

1 very ripe medium red tomato

1/2 small shallot

2 large ears corn

3 tablespoons extra-virgin olive oil

12 to 15 large fresh basil leaves

1/2 lemon (optional)

Hot cooked rice

Preparation

1. Preheat oven to 275°. Cut salmon into 3/4-in. cubes and put in a large bowl.

2. Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.

3. Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.

4. Stack several basil leaves, roll length­wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.

5. Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.

6. Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.

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