Butternut Squash Salmon Curry

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Every time i serve this it gets eaten up. The squash and salmon look lovely together and this is one of my all time favourite dishes to prepare - and eat! You really need fresh salmon and sockeye is absolutely the best to make this with.

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Steps

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In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn.

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Toss in the onions , bell pepper , and garlic and sautee until slightly soft.

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Toss in the squash.

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Add in the can of coconut milk , the chicken stock , the fish sauce , the lemongrass and the curry paste.

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Bring to a boil turn down heat and simmer / cook until the squash just starts to fall apart.

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Remove the lemongrass.

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Stir the pot and taste then add salt if needed , bring heat back up to a simmer.

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Place the salmon in the pot , but not in one big heap , but so the pieces are all laying on top evenly.

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Cover the pot and turn off the heat.

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Let stand for at least 5 minutes and check to see if the salmon is done.

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Serve over rice.

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You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.

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Ingredients

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oil, mustard seeds, fresh salmon, onion, garlic cloves, yellow bell pepper, butternut squash, coconut milk, chicken stock, lemongrass, fish sauce, curry paste, salt