Salmon is my favorite fish and as I have cut down on meat I have had to find more fish and vegeterian recipes to suit my taste for nice food. This is a recipe I more or less created after eating salmon in a rich orange sauce in an Indian restaurant. I believe the curry paste contains Kitniyot, so beware if you don’t eat them during Pesach.
Ingredients for four:
– 4 salmon fillets
– 1 (red) onion
– 1 can cocconut milk
– 1 tbsp curry paste
– 2/3 tbsp ajvar, otherwise known as eggplant and pepper caviar
– fresh cilantro or parsley
– salt and pepper to taste
Soften the onion in olive oil until it turns slightly brown.
Add the salmon and cook on both sides.
Add the coconut milk, the ajvar and curry paste. Season to taste.
Cook another 5 minutes or so on low heat until the sauce is smooth and homogenized.
Add chopped cilantro just before serving.
* The asterisk indicates that the recipe is kosher for Pesach.