Chef Tee’s Salmon & Vegetable Curry
Serves 4 to 6
Prep time: 5 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 4 (4 oz.) Sockeye salmon fillets w/skin, bones removed
  • ¼ cup canola oil
  • Salt & Pepper to taste
  • Vegetable Curry (see recipe below)
  • Garnishes — lemon zest, 1 chopped tomato, chopped parsley

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Season salmon w/Salt & Pepper; add to heated skillet skin side down; cook until skin is golden brown (about 2 minutes).
  3. Flip over fish; cook until done (about 2 minutes).
  4. Serve fish w/Vegetable Curry, garnishes.

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Chef Tee’s Vegetable Curry
Serves 4 to 6

Ingredients

  • ¼ cup canola oil
  • ½ cup butternut squash, cut into ½-inch cubes
  • ½ cup white onions, roughly chopped
  • ½ cup red, green, yellow bell peppers, roughly chopped
  • ½ cup carrots, cut into ½-inch pieces
  • ½ cup celery, cut into ½-inch pieces
  • 2 Tbsps. garlic, chopped
  • 1 Tbsp. curry powder
  • 3 ½ cups chicken stock
  • ½ cup potatoes, peeled, cut into ½-inch cubes
  • Salt & Pepper to taste
  • 1 bunch Swiss chard, cut into ¼-inch strips
  • ½ cup garbanzo beans, cooked, drained
  • 1 tsp. fresh thyme
  • 1 Tbsp. ginger, chopped

Directions

  1. In large skillet, heat oil over medium-high heat; add squash, onions, peppers, carrots, celery; cook a few minutes; add garlic, curry powder; stir.
  2. Carefully stir in 1 ½ cups chicken stock, potatoes to vegetables; season w/Salt & Pepper; cook until vegetables start to become tender, liquid starts to thicken (about 5 minutes).
  3. Add garbanzo beans, Swiss chard, remaining stock; stir to combine; cook until Swiss chard starts to wilt (about 2 minutes).
  4. Add thyme, ginger; lower heat to medium; cook until Swiss chard wilts, turns dark green, sauce thickens (about 10 minutes; stir occasionally while cooking to release starch from potatoes).
  5. Serve.