Curry Salmon

• 4 salmon steaks
• 1/4 cup lemon juice
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 3 garlic cloves, minced
• 1 tablespoon gingerroot, grated
• 1 small onion, thinly sliced
• 2 tablespoons curry paste
• 2 teaspoons turmeric
• 1 teaspoon salt and pepper
• 1 (14 ounce) can coconut milk
• 2 tablespoons fresh coriander, finely chopped

1. Place salmon in glass baking dish; pour lemon juice over top. Set aside.
2. In large deep skillet, heat oil over medium heat; fry mustard seeds until they pop, about 2 minutes.
3. Add garlic and ginger; fry until softened, about 2 minutes.
4. Add onion; fry until softened, about 4 minutes.
5. Stir in curry paste, turmeric, salt and pepper; fry until fragrant, about 2 minutes.
6. Stir in 2 tbsp of the coconut milk to form thick paste.
7. Stir in remaining coconut milk; bring to boil. Reduce heat and simmer for 5 minutes.
8. Add salmon to sauce, spooning some of the sauce over top.
9. Cover and simmer until salmon flakes easily when test with fork, about 10 minutes. Stir in coriander.

salmon, lemon juice, vegetable oil, mustard seeds, garlic, gingerroot, onion, curry, turmeric, salt, coconut milk, fresh coriander

Taken from www.food.com/recipe/curry-salmon-352591 (may not work)