This pumpkin in swimming in sauce.
Happy Tuesday, all! And HAPPY FIRST DAY OF AUTUMN YAY. Last week was one full of recipe flops, which is always frustrating. Especially when the flops come in twos or threes. Then I kinda just want to chuck all my props out the sliding door and crawl under my dining table with one of my many sheep.
Thankfully, I did not do that, and instead fervently planned this week based on sheer excitement level for the concepts I dreamed up. I’m never not eager to test a recipe, but sometimes I’m wishy-washy and just kinda go for it despite a small vibe being off or some shit. Sometimes it works out, but last week such an instinct did not yield a positive result.
This week, though, we’re off to a damn good start with this Weeknight Saucy Pumpkin Salmon Curry.
This beauty is a 45 minute-or-less comfort food dish with spiced, pan-fried salmon and a buttery pumpkin curry sauce. A totally authentic formula? No, I’ll never claim that, but it is accessible for those who crave their favorite Indian restaurant but can’t shimmy over to grab it.
My curry ticks off all the boxes for a home-friendly mainstay: saucy, well-spiced, and served with both rice and naan because I enjoy curry so seldom that including both is necessary.
Oh, and there’s also broccoli, but who gives a fuck.
Pumpkin Spice, But Savory
Actually, I would count this as a version of pumpkin spice, since the pumpkin is spiced. Just not with the flavors you’d want in a latte…
Buy some nice salmon filets from your favorite shop, lay them out on a plate or cutting board, and pat dry with paper towels.
Then, toss together curry powder, smoked paprika, garlic and onion powders, and a pinch of salt and pepper. Rub this shit all over the salmon in the most weirdly sensual way you can. Unless you have company in the kitchen. Might scare off a first date. Whatever, they didn’t deserve you anyway.
Melt a couple blobs of butter in your skillet. Add the salmon skin-side down and sear 4-5 minutes, then flip and crisp the flesh 3-4 minutes longer. Jesus Christ, crisp the flesh sounds like I’m in some kind of seafood crematorium.
Move the fish to a plate, cover, and set aside. Drizzle a little bit of olive oil in your skillet and stir in diced onion, garlic, and fresh ginger.
Stir in your spice blend and toast for 1-2 minutes. We’ve got a little more curry powder, turmeric, cumin, coriander, and a shake of cinnamon. Toasting the spices “blooms” them (though this term is more often used for whole spices) and creates a richer flavor in your curry.
Swirl in tomato paste and pumpkin, dump in the broccoli, then pour in a can of coconut milk. Season with salt and pepper and simmer gently for about 10 minutes until the broccoli softens and the sauce thickens and darkens.
Tip: If coconut milk isn’t your thing, use heavy cream instead.
Finish with a big heap of fresh chopped cilantro, then slide your salmon filets and their juices back into the pan to warm up.
Tip: Got the cilantro soap gene? Use basil!
Serve your salmon over steamed rice, or quinoa if you’re a fucking nut, with a nice hunk of warm, soft naan bread. Prep some homemade naan if you’re ambitious, or buy a bag of store bought if you’re fucking lazy.
Leftovers? Salmon curry meal preps super well, so expect it to be tasty for about 5 days. You can freeze leftovers for up to 3 months as well, but I’d recommend only storing the salmon and sauce, and making rice fresh as needed.
Cheers and happy cooking!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Who’s your (weeknight) hero?
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weeknight saucy pumpkin salmon curry
Ingredients
- 1 1/2 lb salmon
- 4 tsp curry powder, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp butter
- 1 small yellow onion, finely diced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1/3 cup tomato paste
- 1 cup pumpkin puree
- 3 cups broccoli florets (about 1 medium head)
- 1 can full-fat coconut milk
- 1/2 cup cilantro, chopped, plus more for serving
- steamed jasmine rice and warm naan, for serving
Instructions
- Pat the salmon filets very dry with paper towels and lay on a flat surface.
- In a small bowl, toss together 2 teaspoons of the curry powder, smoked paprika, garlic powder, onion powder, and a big pinch each of salt and pepper. Sprinkle over the salmon and rub over the flesh thoroughly.
- Melt the butter in a large skillet over medium heat. Add the salmon skin-side down (or the side the skin would be on, if skinless) and sear 4-5 minutes. Flip, and cook 3-4 minutes more until golden and crispy. Move to a plate and keep warm.
- Drizzle 1 tablespoon olive oil in the same skillet. Stir in the diced onion, garlic, and ginger for 3-4 minutes until soft and fragrant, then measure in the remaining 2 teaspoons of curry powder, turmeric, cumin, coriander, and cinnamon. Toast for 1-2 minutes until very fragrant. Swirl in the tomato paste and pumpkin puree with a wooden spoon.
- Add the broccoli and pour in the coconut milk. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens and the broccoli softens. Stir in the cilantro, then slide the salmon filets into the sauce and, basting occasionally with the curry, cook until warmed through.
- Divide the salmon and broccoli into bowls over steamed rice. Spoon on plenty of the sauce and serve with a soft naan bread.
