Wild Alaskan salmon katsu curry recipe
Forget chicken, it's time to make a salmon katsu curry
Katsu curry is a firm favourite with most people. It’s a super easy dish to make, it's comforting and it's got a little bit of a curry kick.
Perfect for a post workout meal, the omega 3 fatty acids in salmon can help towards the reduction of post exercise muscle inflammation. Salmon is also packed with lean protein, which is essential for muscle repair. What's not to love?
- 2 Alaska salmon fillets, skin removed (160g-180g)
- 2 eggs
- 50g plain flour
- Salt and pepper
- 100g panko breadcrumbs
- 50ml neutral vegetable oil
- ...For the katsu sauce...
- 400g chopped tomatoes
- 400ml coconut milk
- 1 tbsp mild curry powder
- 3 tbsp dark soy sauce
- 1 tbsp honey
- 1 lemongrass stalk
- 2 red chillies
- ½ white onion
- 1 tbsp coconut oil
- Pre-heat your oven to 180°C.
- Finely chop the onion and chillies for the sauce and bash the lemongrass with the back of a knife. Heat a large deep saucepan over a medium heat and add the coconut oil. Add the onion, chilli and lemongrass and cook without colouring for 1-2 minutes.
- Now add the curry powder, coconut milk, chopped tomatoes, soy sauce and honey. Bring the sauce to the boil and then turn down to a gentle simmer and cook for 15 minutes. Once the sauce is cooked remove the lemongrass, check the seasoning and set aside.
- Place the flour into one bowl, crack and whisk the eggs into a separate bowl and place the breadcrumbs into another bowl. Place the salmon fillets into the flour and cover all over, then dip the salmon into the egg mixture, coating all over.
- Ensure the breadcrumbs are covering the salmon fillets. Once the salmon fillets are bread-crumbed, set aside for 5 minutes.
- Heat a large sauté pan over a medium heat and add the vegetable oil. Once the oil is hot, add the salmon fillets one at a time and cook for 1-2 minutes on each side, or until golden brown.
Wild Alaska Seafood