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Salmon with Curry Butter
and Indian-style okra

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. 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)
  4. Limes - Slice limes into wedges. (Can be done up to 2 days ahead)
  5. Salmon - Rinse and pat dry. Lightly salt and pepper.
  6. 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 cumin and curry powder (portions for the okra) and 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 and okra on the side. Squeeze lime wedges over the entire dish. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (44)
Gluten-free (4)
Paleo (2)
Vegetarian (6)

22 reviews

Excellent. Easy to cook and great for leftovers.

By: Kellie
Posted: Nov 20, 2017
Diet: Original
0 Helpful

Very good as commented below, make sure to cook the rice and the lentils first for time efficiency.

By: Kristine
Posted: Nov 13, 2017
Diet: Original
0 Helpful

We grilled lamb chops to go with and it was amazing

By: Jason
Posted: Nov 01, 2017
Diet: Original
0 Helpful

Good. No changes.

By: Karissa
Posted: Oct 26, 2017
Diet: Original
0 Helpful

I wish this had instructions/quanties/timing for uncooked lentils.

By: Megan
Posted: Oct 24, 2017
Diet: Original
0 Helpful

I used chickpeas instead of lentils because it is what I had on hand.

By: Sarah
Posted: Oct 22, 2017
Diet: Original
0 Helpful