Salmon with Curry Butter
and Indian-style okra

Name: Salmon with Curry Butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 1 lb Carrots, sliced; 1 tsp Ginger, fresh (opt), chopped; 3 cloves Garlic, chopped; 4 Tbsp Butter; 1/2 tsp Cumin; 1/2 tsp Curry powder; 1 Limes, wedges; 1 lb Salmon; ~1/2 cup Stock, any type; 1 lb Okra, trimmed and halved (sub green beans or broccoli florets); 1 Tbsp Oil, cooking; 1/2 tsp Cumin; 1/2 tsp Curry powder

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A flavorful butter mixed with spices infuses both the vegetables and salmon with bold flavors in this Indian-inspired meal.
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:

Salmon with Curry Butter:

Onions, medium - 1 , chopped
Carrots - 1 lb , 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

Roasted Indian-Style Okra:

Okra - 1 lb , trimmed and halved (sub green beans or broccoli florets)
Oil, cooking - 1 Tbsp
Cumin - 1/2 tsp
Curry powder - 1/2 tsp

Prep

Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Make curry butter - Melt butter in the microwave just until soft enough to stir. Stir in ginger, garlic, cumin and curry powder (portions for the salmon). (Can be done up to 5 days ahead)
Limes - Slice limes into wedges. (Can be done up to 2 days ahead)
Salmon - Rinse and pat dry. Lightly salt and pepper.
Okra - Slice stems off okra and halve lengthwise.

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Make

Heat oven to 450F / 232C.
Toss okra with oil and spread onto a sheet pan. Season with cumin and curry powder (portions for the okra) and some salt. Roast for 20 minutes, shaking once midway through.
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.
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.
Serve salmon with carrots and okra on the side. Squeeze lime wedges over the entire dish. Enjoy!

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