Bombay Salmon with Jasmine Rice

Prep: 8 minutes. Total: 40 minutes.

A salmon steak is cut across the fish to form a slice containing the bones. A filet is taken from the side of the fish, leaving the bones behind.


1/4 cup olive oil

6 (10-ounce) salmon steaks

1 teaspoon freshly ground black pepper

1 tablespoon kosher salt, divided

1 tablespoon canola oil

1 medium onion, coarsely chopped

2 cloves garlic, crushed

1 cube frozen crushed ginger

2 teaspoons curry powder

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric

Pinch ground cloves

1 (14-ounce) can coconut milk

1 cup jasmine rice


Preheat oven to 475 degrees. Place a 7-by-9-inch ungreased baking pan in the oven.

Rub 1/4 cup olive oil all over salmon steaks and season with pepper and 2 teaspoons salt. Set aside.

In a medium saucepot, bring 2 cups water and remaining 1 teaspoon salt to a boil over high heat.

In a medium saute pan, heat 1 tablespoon canola oil over medium heat. Add onions and cook for 5 minutes. Stir in garlic, ginger, curry powder, cinnamon, cardamom, turmeric, and cloves. Mix well and cook for 1 minute more. Slowly stir in coconut milk and bring to a boil. Reduce heat to a simmer and cook for 20 minutes.

Add rice to the boiling water. Reduce heat to a slow simmer. Cover and cook for 20 minutes.

While rice is cooking, remove the baking pan from the oven. Place salmon steaks on the pan and return it to the oven. Immediately reduce heat to 300. Bake for 20 minutes or until fish flakes with a fork.

Plate salmon steaks and spoon the sauce over top. Serve with jasmine rice.