Indian Spiced Alaskan Salmon Curry with Crispy Shallot Rice and Chapa Bread

Posted by Tory Morrsion on

Recipe by Yeshua Goodman, Kiawe Outdoor
Photography by Daniel Jones, Jones Goods

Featuring Salmon & Sable


 

When people think of summer in Maui,
they often describe white sand beaches and tropical fruit cocktails.

But, we like to sneak up the 10,000-foot volcano and cool off when we can.

 

 

Here's one of our favorite recipes for fresh salmon. 

 
Salmon takes so well to smoky notes because of its rich body, and we like to make a dish that can stand up to the bold flavors.


Our Indian spiced curry is exactly that.

 

Next time you're in Maui, hit us up!
We'd love to host you around a fire.

 


How to Make
Spiced Alaskan Salmon Curry

Serving: 6-8 | Prep Time: 50 min + fire prep | Cook Time: 40 min | Total Time: 1.5 hour 

Ingredients

Curry
  • 2 tablespoons fresh ginger, chopped
  • 1 tablespoon garlic, chopped
Butter for Sautéing
  • 1 tablespoon coriander
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon turmeric
  • 2 cans coconut milk (16 ounce)
  • 4 ounces tomatoes, crushed
  • 1 cup plain yogurt
Chapa Bread
  • 1 heaping cup sourdough starter
  • 1 cup sugar
  • 4 cups flour
  • 3 cups water
  • 1 heaping tablespoon of salt
    Salmon
    • 3 salmon fillets
    • Olive oil
    • Butter for sautéing
    • Salt, to taste
    • Vegetables for roasting, such as broccolini and mushrooms
    • 2-3 cups rice
    • Cilantro, mint, and lime leaves, chopped for garnish

        Instructions

        Chapa Bread

        This is both the hardest and easiest part of the recipe. Don't be intimidated! Treat it as an art, not a science and you'll realize how forgiving chapa bread really is. Feel free to test this recipe out ahead of time to get a feel for local elevation and temperatures. 

        1. Mix a heaping cup of super active, well-fed sourdough starter with 4 cups of flour, 3 cups of water, and a heaping tablespoon of good salt. 
        2. Mix well and place into a large bowl with room to proof. Cover with cling wrap. Do this about 4 hours before starting your fire.
          Curry Sauce & Rice

          Make the curry sauce and rice ahead of time. Pack in a sealed container to reheat on the Cowboy Fire Pit Grill.

          1. Sauté ginger, garlic, and shallot in butter in a cast iron skillet.
          2.  In a separate pan, sauté some shallots. Place aside for later. 
          3. While that’s cooking, steam a pot of your favorite rice. When it’s done, set aside to reheat later.
          4. Add coriander, garam masala, curry powder, cumin, chili powder, turmeric, and cook for a minute or two until spices are fragrant and start to stick to the skillet. 
          5. Add the 2 cans of coconut milk and crushed tomatoes. Simmer for 20 minutes. 
          6. Take off heat and add plain yogurt. Stir until mixed.
            Grilled Salmon, Chapa, & Vegetables
            1. Start your fire in the Cowboy Fire Pit Grill and burn it down to hot coals.
            2. Roast your favorite vegetables. (We chose broccolini and mushrooms for this recipe.)
            3. Mise en place: Slice lime leaves to garnish and chop herbs.
            4. Place a cast iron skillet over hot coats. Slice 3 fillets of Salmon & Sable Coho or King Salmon into 2 inch cubes. Lightly coat with olive oil and season generously while your cast iron skillet heats up 
            5. Heat curry and rice in pots over the coals
            6. Fry bread in cast iron with a generous amount of olive oil. Dump the loose, proofed dough right into the hot cast iron. Cook until slightly charred and flip. 
            7. Move chapa to a cutting board and slice into batons. 
            8. Get cast iron ready for salmon by raking a few more coals under the pan. Get the cast iron smoking hot
            9. Sauté salmon skin side down until crispy. Flip and baste with butter to desired doneness.
            Assembly

            Start with a large scoop of rice. Top with crispy shallots and lime leaves. Place gorgeous, perfectly cooked salmon on top of rice. Ladle curry over the top and garnish with herbs and charred vegetables. Mop up extra curry sauce with chapa bread.

             

               

               

              - Enjoy with chilled German Riesling and good company -

               


               ABOUT 

              Yeshua Goodman
              Yeshua is an Advanced Sommelier born on the Big Island and raised in Maui. As a local boy, he understands the importance of preserving the Hawaiian culture and telling the story of Aloha the best way he knows how: through his cooking.

              Instagram Icon About

               

              Kiawe Outdoor
              Kiawe Outdoor was born from the desire to return to the rich tradition of real Hawaiian cooking. This has always been outdoor, with fire. Kiawe focuses on local food sources paired with incredible wines and craft beverages designed for each event. They source food locally, using invasive species such as Axis Deer cooked over wild Kiawe wood, leading to a unique experience every time.

               

              Salmon & Sable
              Salmon & Sable is a true "fishermen-direct" business run by Traveler Tarpening, his wife, Nicole, and their 8-year-old daughter, Cedar. Together, they catch, fillet, vacuum pack, freeze, and ship wild salmon and other fish directly to your door. The process is done slowly, meticulously, and entirely by hand in the rugged and remote Alaskan wilderness.

              A commitment to this whole process combined with a dedication to environmental sustainability is what makes Salmon & Sable and its seafood so unique. Learn more and follow the adventures on Instagram @salmonandsable

               

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