Wild Salmon Fillets Poached with Chiles, Scallions, and Tomato

Preparation info

  • Serves


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Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

The difference between farm-raised salmon and wild salmon does not stop at the price. Aficionados of wild salmon adore its deep red-orange color and meatlike marbling, a result of the fish swimming upstream for miles to spawn, when it depends on its fat reserves to make the long journey. A prized delicacy from the Northern Hemisphere, particularly the Pacific Northwest, this seasonal fish excels when it is poached in creamy coconut milk flavored with pungent chiles, tart vinegar, aromatic c