Salmon with corn and tomato

Salmon with corn and tomato


Christopher Wang, an Alaskan fisherman and owner of Gypsy Seafood Company, uses whatever he has on hand to make his curry this is a summary version.


2 pounds skinned sockeye salmon fillet
1 tablespoon plus 1 tsp. brown mustard seeds
About 1 tsp. salt
1 teaspoon Madras curry powder
1/2 teaspoon cayenne
1 very ripe medium red tomato
1/2 small shallot
2 large ears corn
3 tablespoons extra-virgin olive oil
12 to 15 large fresh basil leaves
1/2 lemon (optional)


1. Preheat oven to 275°. Cut salmon into 3/4-in. cubes and put in a large bowl.

2. Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.

3. Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.

4. Stack several basil leaves, roll length­wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.

5. Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.

6. Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.

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