Salmon Curry with Wild Rice

If you were to look at cooking and eating wild game, fish and foragables as a Rabbit hole then you could probably safely say that I am well on my way to Wonderland. After trying everything I can in as many different ways as possible I have built up an extensive history of both failures and successes. I have tried to use local wild ingredients in as many different dishes at home as I can and have used the fish I catch and animals I hunt in every type of cuisine from around the world as I can. That said I haven't even scratched the surface of the endless possibilities that the world has to offer when I comes to wild food.

For the past few years I have been going over to Lake Michigan with my father-in-law and brother-in-law to catch salmon. I have smoked, baked, grilled, poached, cured, ground and even fried it just to see what was possible. Then I came across a recipe for a quick salmon curry stir fry in Jamie Oliver's  food revolution cookbook. It looked simple and I do love curry so I put it on the list of things I wanted to try. One of the things that drew me to the recipes was that it called for wild rice. I have only recently (in the last two years) began to love wild rice. Growing up it never appealed to me and every time I ate it I was turned off and disappointed.

This little stir fry turned out to be one of the biggest surprises I have ever had. I figured the salmon and curry combination would be good but what I did expect was how well wild rice and coconut curry go together. I was quite seriously blown away by it. So much so that I had to make it again a few days later just to make sure it wasn't a fluke, and it wasn't. I could very easily see making a curry gravy just to pour over some wild rice. If you like curry and you like wild rice I highly recommend you give it a try.

Salmon curry with Wild Rice

Adapted from a recipe in Food Revolution by Jamie Oliver
this will serve 6-8 depending

1 1/2 lbs. salmon fillet (skin off and bones removed) - cut into 1-inch chunk
3 clove garlic, minced
3 tablespoons grated fresh ginger
1 handful of raw shelled peanuts (roughly chopped)
2 tablespoons of curry red paste
8 oz. fresh snow peas
2 14 oz. cans coconut milk
1 lime
3 fresh red chili, finely sliced
Small bunch of fresh cilantro , separate the leaves and stems and then finely chop the stems
Canola oil

  1. Put your wok or large frying pan on a high heat and add 2-3 tablespoons of Canola oil. Sauté the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds
  2. Add the curry paste and stir for another 30 seconds. Add in the salmon, cook for a minute or so, then add the snow peas and coconut milk. Cover and let cook for 3-4 minutes. Taste and season with salt and pepper if needed. Turn off the heat
  3. Sprinkle with cilantro leaves, the remaining of the chilies, peanuts and a wedge of lime. Serve with wild rice