Somehow, despite it being mid October we don’t have fall yet. To say I’m salty is a massive understatement. To bridge the gap between this weird fall one day summer the next weather I wanted to combine flavors that to me are quintessential to each season.
In the summer seafood is my favorite thing to make, and I’ve been on a huge salmon kick due to the health benefits. And then in the fall I’m all about decadent soups and curry. Then of course you have corn which is an ingredient that belongs to both seasons.
It may seem like a weird combo but it actually really works. I love the flavor of curry and salmon together, and then the corn adds nice little pops of sweet freshness.
Is it a fall or summer dish? Yes.
- 1 1/2 lb salmon, preferably with skin but not required, remove and set aside the skin and cut into 1 inch dice
- 2 red potatoes cut into 1 inch dice
- 8 cloves garlic, roughly chopped
- 1 3 inch piece ginger, grated
- 2 tsp curry powder
- 1 1/2 tsp coriander
- 1 tsp cumin
- 4 cups veggie stock
- 2 bay leaves
- 1 cup cream
- 1 1/2 cup corn kernels
- A dash of fish sauce
- 3 tbsp flour
- 3 tbsp neutral oil
- Salt and pepper to taste
Fill a medium saucepan with salted water and bring to a boil. Add the potato and cook for 8-10 minutes, until soft. Drain and set aside.
Heat the oil in a large pot or dutch oven over medium high heat. Add the garlic, ginger. Curry powder, coriander, and cumin. Sautee until fragrant and the garlic is soft, 1-2 minutes.
Sprinkle the flour over the aromatics and stir in to incorporate. Allow to cook about 3-4 minutes to cook out the flour taste. Add the veggie broth and bay leaves and stir to have the broth combine with the roux.
Bring to a boil and reduce the heat to low. Simmer for about 20 minutes. Remove the bay leaves and add the salmon, potatoes, corn, cream, and fish sauce. Season to taste.