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  • Curry Scented Salmon with Grape Salsa

    Curry Scented Salmon with Grape Salsa


    Curry Scented Salmon with Grape Salsa

    Serves 6


    Curry Scented Salmon with Grape Salsa sensually combines the flavors of sweet and hot to create a taste sensation for salmon that is unique, delicious and gratifying! Serve with Asparagus with Gremolata.


    What You’ll Need:

    A 12-Inch Skillet (Cast Iron is Preferred)


    A Sharp Kitchen Knife

    Measuring Cups & Spoons

    A Medium Size Mixing Bowl

    A Kitchen Spoon

    A Large Plate

    Oven Mitts



    6 (6 Ounce) Pieces of Wild King Salmon

    2 Tsp Hot Curry Powder

    1/2 Tsp Sea Salt

    Fresh Ground Pepper to Personal Taste

    2 Tbsp Extra Virgin Olive Oil


    Grape Salsa:

    1 Cup Seedless Green Grapes, Quartered

    1 Cup Seedless Red Grapes, Quartered

    6 Ounces Baby Heirlooms, Chopped (About a cup)

    1 Green Pepper, Minced

    4 Green Onions, Minced (About 1/4 cup)

    1 Jalapeno, Minced

    1/3 Cup Cilantro, Chopped

    2 Tbsp Black Cherry Balsamic Vinegar

    2 Tbsp Extra Virgin Olive Oil

    Pinch Sea Salt


    How To Put It Together:

    1) Preheat the oven to 350 degrees Fahrenheit.

    2) Start by making the salsa: To a medium size mixing bowl, add the quartered red and green grapes, chopped heirloom tomatoes, minced green pepper, minced onion, minced jalapeno and chopped cilantro. Stir the ingredients just to combine them; add the black cherry balsamic, extra virgin olive and a pinch of sea salt: stir once more until the salsa is well combined. Set the salsa aside to allow the flavors to marry.

    3) Place the salmon on a large plate and sprinkle it on all sides with curry powder. Rub the curry into the flesh gently; sprinkle the fish with sea salt and a few grindings of fresh ground pepper. Preheat a (cast iron) skillet over medium high heat. You will know that the pan is ready when you place your hand about one inch above the pan’s surface and you feel heat radiating up from the pan. Add the oil; swirl it around the pan. Using tongs, add the salmon pieces one-by-one to the pan. Allow them to brown; you will know that the salmon is ready to turn when it easily releases from the pan. Turn the salmon, turn off the heat and place the pan in the center of the oven for 10 – 12 minutes or until just cooked through. Transfer the pan to your work surface.

    4) To serve: Place a piece of salmon on a dinner plate and top with grape salsa. Serve and enjoy!


    Nina’s Tasty Tip:

    Try this salsa on chicken or pork for a new twist on this dish.


    434 Calories
    35 grams of Protein
    9 grams of Total Carbohydrates
    7 grams of Sugar
    2 grams of Fiber
    29 grams of Total Fat
    5 grams of Saturated Fat
    0 grams of Trans Fat
    102 mg of Cholesterol
    292 mg of Sodium
    207% RDA Vitamin B12
    75% RDA Selenium
    73% RDA Niacin
    54% RDA Vitamin C
    54% RDA Vitamin K
    39% RDA Vitamin A
    37% RDA Phosphorus
    30% RDA Vitamin B6
    24% RDA Potassium
    23% RDA Thiamin
    22% RDA Vitamin E
    20% RDA Riboflavin
    18% RDA Pantothenic Acid
    18% RDA Manganese
    13% RDA Magnesium
    12% RDA Sodium
    12% RDA Iron
    11% RDA Folate
    • Glycemic load: 3
    • Total Omega 3 Fatty Acids: 2333

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