Salmon and Cherry Tomato Curry
Recipe by Ashley Lonsdale | Total time: 30 minutes Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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