Curried Salmon & Vegetables

The vegetables are completely interchangeable; I happened to have eggplant and chayote on hand, so that’s what I used.  Any combination of almost any vegetables will work.  

4 t canola oil

1 medium onion, cut into chunky pieces

1 chayote squash (also called christophene), cut into thick matchsticks

2 Chinese eggplants, quartered lengthwise and sliced in centimeter dice

2 plum tomatoes, diced

3 cloves garlic, minced

1 t minced ginger

1 level tablespoon curry paste

2 t lemon or lime juice

2 T tomato paste

½ c water

Small handful chopped cilantro (optional)

1 t canola oil

2 salmon filets (approx. 4 oz each)

1 egg

¼ c seasoned breadcrumbs

1 t curry powder

In a medium saucepan over medium-low heat, add 2 t of the oil, followed by the onion and chayote.  Cook, stirring often, until vegetables are tender, approximately 10 minutes.  Remove to bowl.

In the remaining 2 t of oil, sauté the eggplant until tender but still firm, approximately 10 minutes.  Remove to bowl with other veg.

Add the tomatoes, garlic, ginger and curry paste to the saucepan, cooking for a minute or two, and stirring to lift any brown bits stuck to the pan.  Add the lemon juice, tomato paste, and water, followed by the bowl of vegetables.  Stir well, bring to the simmer, and cook, partially covered, for an hour.  Check on it every now and then to make sure the mixture isn’t too dry; if it is, add some more water.

Twenty minutes before the vegetable curry is finished, break the egg into a flat bowl and beat with fork until blended.  On a piece of waxed paper or aluminum foil, combine the breadcrumbs and curry powder.  One by one, dip the salmon pieces into the egg, then into the breadcrumbs, turning over until all sides are well coated.

Heat a dry frying pan over medium-low heat.  Once hot, add the canola oil, and once the oil’s hot, add the salmon.  Cook, undisturbed, until the salmon is cooked two-thirds of the way up.  Turn salmon over, turn off element and remove frying pan from heat.  Cover with lid.

Stir the cilantro through the vegetables, if using.  Divide between two plates; top each with a piece of salmon, and dig in!