Salmon and Cauliflower Curry with Turmeric

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Yellow and orange foods on the solstice, to celebrate our life-giving Sun

vegetarian white meat free tree nut free nut free gluten free red meat free contains fish shellfish free contains dairy pescatarian

main dish

Step-by-step

Melt the ghee in a wide, flat bottom saute pan over medium-high heat
Add the mustard seeds and curry powder the pan and cook for a moment, allowing the curry to dissolved into the ghee
Add the onion and cauliflower, tossing gently to coat with the ghee
Cook for 10-15 minutes, leaving the vegetables to sit for several minutes at a time so they can brown while carefully monitoring the heat so they do not burn
Melt more ghee in the pan, then add the garlic and ginger and cook for a minute
The garlic and ginger will stick to the pan
Add a half cup of water to the pan, let it cook off briefly, then deglaze the pan, scraping off the cooked on bits
I find that a bamboo stir fry spatula deglazes well without scratching the pan
Mix 1/2 teaspoon curry and 1/2 teaspoon salt, then rub into salmon fillets
Place the fillets skin-side down on top of the vegetables
Add another half cup of water, then cover the pan
Cook for 7-10 minutes, until the fillets are cooked through
Remove the fillets to a warm serving dish, turn the heat to low, deglaze the pan with another half cup of water if necessary, then add yogurt, cilantro, salt and pepper to the pan, stirring gently to make a thick sauce
Serve immediately with the fish

A Vibrant Tribute to the Solstice: Salmon and Cauliflower Curry with Turmeric