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Salmon with Curry Butter
and okra / curry aioli

Active: 40 Total: 40
A flavorful butter mixed with spices infuses both the vegetables and salmon with bold flavors in this Indian-inspired meal that got great reviews when it was first featured in 2017. We've added curry aioli to the original version of this recipe - it's great for dipping okra.
Smarts: Okra is a love-it or hate-it ingredient in our community of cooks. Roasting brings out a texture that may convert even those who think they don't like it, but feel free to use green beans or broccoli in its place.

Ingredients

Metric
Servings:
4
Baked Okra with Curry Aioli:
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Curry powder - 1/2 tsp
  • Okra - 1 lb, trimmed and halved (sub green beans or broccoli florets)
  • Oil, cooking - 1 Tbsp
Salmon with Curry Butter:
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, sliced
  • Ginger, fresh (opt) - 1 tsp, chopped
  • Garlic - 3 cloves, chopped
  • Butter - 4 Tbsp
  • Cumin - 1/2 tsp
  • Curry powder - 1/2 tsp
  • Limes - 1, wedges
  • Salmon - 1 lb
  • Stock, any type - ~1/2 cup

Nutrition Facts

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Prep

  1. Make curry aioli - (If prepping right before cooking, get oven heating before continuing with prep.) Whisk together mayonnaise and curry powder (portion for aioli). (Can be done up to 5 days ahead)
  2. Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Make curry butter - Melt butter in the microwave until just soft enough to stir. Stir in ginger, garlic, cumin, and curry powder (portion for the salmon). (Can be done up to 5 days ahead)
  5. Limes - Slice limes into wedges. (Can be done up to 2 days ahead)
  6. Salmon - Rinse and pat dry. Lightly salt and pepper.
  7. Okra - Slice stems off okra and halve lengthwise.

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Make

  1. Heat oven to 450F / 232C.
  2. Toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.
  3. When okra is about halfway through roasting, heat a skillet or non-stick pan over medium-high heat. Add half the curry butter (reserve the other half) and then onions and carrots to melted butter. Saute until tender and golden brown, 6 to 8 minutes. Set aside and return pan to medium heat.
  4. Add remaining half of curry butter and then salmon to melted butter. Sear for 2 minutes. Flip over and sear for an additional 2 minutes. Pour in enough stock to shallowly cover the bottom of the pan. Cover with lid, lower heat, and simmer fish for another 3 to 5 minutes, until it flakes easily with a fork.
  5. Serve salmon with carrots, okra, and aioli on the side. Squeeze lime wedges over the entire dish. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (39)
No ratings yet.
Gluten-free (0)
Paleo (8)
Vegetarian (7)

31 reviews

The green beans (which I swapped for the okra) and curry aioli were my favorite. I could eat a billion of them. The lentils were fine but not thrilling. I added some spices to pep it up.

By: Jenna
Posted: Jun 09, 2019
Diet: Original
0 Helpful

My family was just not a fan. Not sure how to say this exactly but it just tasted like spices. Cumin in particular.

By: Margaret
Posted: May 20, 2019
Diet: Original
0 Helpful

Subbed green beans for okra but still very good!

By: Jenna
Posted: May 02, 2019
Diet: Original
0 Helpful

delicious and wholesome. I've never had roasted okra, but quite like it!

By: Rosemary
Posted: Apr 16, 2019
Diet: Original
0 Helpful

Not a favorite, but decent flavor and quick to make. Not super filling.

By: Danielle
Posted: Apr 11, 2019
Diet: Original
0 Helpful

This was great! I skipped the aioli and used dried lentils that I cooked ahead of time

By: Amanda
Posted: Apr 09, 2019
Diet: Original
0 Helpful