Recipe: Tasty Renay's *Curry Salmon*

Renay's *Curry Salmon*. Really I just keep adding the spices 'til it tastes good! Put a piece of tin foil on the baking sheet to reduce clean up. Seal bag and turn to coat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. The curry was a bit overwhelming so I would suggest using a tsp rather than a tbsp.

I prebaked the salmon with an assortment of dill, garlic & onion powder, salt, pepper, and a dash of lemon zest. It worked wonderfully although using more salmon than what the recipe calls for is fully recommended. I crave change and love to switch things up but this Salmon is so good and soooo easy and seriously makes everyone happy. You can have Renay's *Curry Salmon* using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Renay's *Curry Salmon*

1. It's 1/2 cup of margarine.
2. Prepare 2 tbsp of curry.
3. Prepare 1 tsp of paprika.
4. You need 1/4 tsp of ground black pepper.
5. You need 2 1/2 lb of (4-6) pieces of skinless boneless salmon fillets.

Curry Salmon Ingredients: wild Alaskan Salmon fillet; pre-made red curry paste. Make sure to get and junk-free curry paste like Thai Kitchen, Mae Ploy or Thai and True. Serve with steamed sugar snap peas and rice to complete the meal. I did like this, though pairing salmon with Thai coconut curry is a little odd.

Renay's *Curry Salmon* instructions

1. preheat oven to 350°F.
2. melt margarine in microwave for 20 seconds.
3. add curry, paprika and pepper to margarine and mix well.
4. spray baking dish with non stick cooking spray and place salmon on the dish to where they are not touching.
5. brush each piece of salmon with the curry mix (a lot of it).
6. bake on the middle rack of the oven for 30 minutes.
7. serve with your choice of vegetables or side dishes and enjoy.

My big change was to use Thai red curry paste (mixed in with the liquids) rather than an Indian curry powder. No watercress available, but a spinach-arugula mix (Wal-Mart's) gave the peppery edge that watercress would have. Traditionally salmon was cured to preserve it for longevity. Applying a dry rub of salt and sugar to the fillet is the most common way of doing this, and gravadlax is probably the most well known version using the winning combination of dill and mustard. Add the panko, onion, dill, lemon zest and juice, curry powder and salt and stir very well to combine.