Curry crusted salmon with grilled onions
3 Feb
[I want to thank each and every one of you for clicking away for Haiti! Unfortunately, I'm unable to know how much was raised until later. I promise to keep you all posted!]
I recently came across this interesting article in the Huffington Post called Why My Food Is Always Gonna Look Better Than Yours. The author, Denise Vivaldo, states that her food pictures look so good that they “make vegans crave meat and forget about their animal friends.” Sounds great, right?
But if try to eat her food, “you will die of food poisoning.”
She points out that a lot of inedible ingredients are used to get the photos to look just right. After all, her goal is to get people to go out and buy the food she photographed! Fortunately for me, there is no shoe polish or glue in my kitchen, and I’m glad that I can eat the food afterwards!
This recipe is super delicious and easy to make. I love that the onions transformed from its raw, pungent state (gross) to forkfuls of sweet, buttery goodness in each bite. I threw in a handful of Thai basil while grilling the onions, which brought the flavors together amazingly well.
My sister, who hates onions, actually wanted to eat more! But too bad for her, I had already finished it by then (muhaha).
Recipe: Curry crusted salmon with grilled onions
Makes 2 small servings (or enough for 1 hungry person)
Ingredients:
1 pound of salmon steak (or fillet)
1 large red onion, cut into thin slices
2 tablespoons of all purpose flour
2 teaspoons of curry powder
5 leaves of Thai basil, whole
2 cloves of minced garlic
1/2 slice of lemon
Fresh cracked pepper and sea salt to taste
Procedure:
1. Sprinkle salt and pepper on both sides of salmon. (I went a little overboard here, so salt sparingly).
2. Spread flour on a plate large enough for the salmon. Coat both sides of fish. Then sprinkle curry powder on each side.
3. On a screaming hot pan over high heat coated with olive oil, cook salmon. Cook for 3-4 minutes on each side. Remove from pan and cover with foil.
4. In the same pan you just used for the fish, cook garlic, onions, and Thai basil over high heat for 2 minutes. Lower heat to medium and cook for about 10 minutes, until translucent and fragrant.
5. Plate onions over salmon and serve.
