Gold Seal Pink Salmon in Pomegranate Curry

4 to 5 cans Gold Seal Pink Salmon, skinless boneless open the cans and drain any excess liquid
1/2 cup ghee or cooking oil
3 cups finely chopped red onions
1 tbsp cumin seeds
1 tsp turmeric
1 1/2 tsp salt
1 tsp ground cayenne pepper
1 tbsp chopped jalapeno pepper or green chili (should not be overly spicy)
1 tbsp finely chopped ginger
1/2 cup pomegranate juice
1/2 cup chopped cilantro
  • Directions

    • In a large sauce pan, heat the oil and sauté the onions until nice and golden brown, please spend the time in sautéing the onions really well. Add some cumin seeds, once the onions are nice and brown.
    • Then add the turmeric but reduce the heat to low to medium, add the salt and cayenne. Stir and sauté for approx. 1 min, then add jalapeno pepper, ginger and sauté some more.
    • Once the mixture is made, add the pomegranate juice to simply deglaze the pan and cook it down till it’s the consistency of a light sauce.
    • Add the Gold Seal Pink Salmon and lightly fold it into the sauce, do not stir too hard, let the salmon be coated with the juices and spices.
    • Remove from heat and add the cilantro and serve as a delicious dip or just with crackers. This does not have to be served hot.
  • YIELD:

    Serves: 6



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