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Curried Salmon with Tart Apples, Spinach and Basmati Rice


This recipe adds Indian accents to a simple, herb-highlighted grill delight. Fire up the grill, and enjoy. For some tips on grilling fish, see “Cooking Fish Over Fire: Our Guide to Great Grilling.”

Curried Salmon with Tart Apples, Spinach and Basmati Rice

The apple notes in Vital Choice extra virgin olive oil pair well with the apples in this recipe. If you don't have any, use our organic macadamia nut oil or a hi-oleic safflower oil.

Serves 4

4 (6 oz each) wild salmon fillets or one 24-oz sockeye salmon fillet
2 tablespoons prepared curry paste (e.g., Patak's), mild or medium
2 Granny Smith or other tart apples, peeled and diced
2 tablespoons sugar
3 tablespoons extra virgin olive or macadamia nut oil
3 tablespoons butter
1 1/2 cups cider vinegar
4 oz spinach
3 tablespoons extra virgin olive or macadamia nut oil
2 shallots

  • Spread a thin layer of curry paste on one side of the salmon fillet and then refrigerate it while you prepare the tart apples, spinach and boil the rice.
  • Melt the sugar in a pan and add the vinegar. Cook gently until reduced to ¼ cup. Then add the diced apples, tossing them carefully in the sauce and then simmer until soft. Whisk in 3 tablespoons butter and 3 tablespoons oil and add salt and pepper to taste.
  • Wash the spinach thoroughly and sauté it in oil in a large pan with the chopped shallots, garlic salt and pepper. Drain off any remaining liquid just before serving.
  • For the basmati rice, follow the cooking instruction on the packet. Allow ¼ cup of rice per portion. For more flavor, add a whole clove of garlic to the rice while it is cooking.
  • Cook the salmon on a grill, under a broiler, or in a frying pan.

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