Salmon Curry by Jonathan Garnier

Food and nutrition

Portions: 4 portions

Preparation:10 minutes

Cooking:15 minutes
Published on 25 March 2016
by Jonathan Garnier


  • 125 ml (1/2 cup) cashew nuts
  • 1 red onion, thinly sliced
  • 30 ml (2 tablespoons) fats (butter, oil, cocoa butter Mycryo)
  • 2 cloves garlic, minced
  • 30 ml (2 tablespoons) Madras curry
  • 30 ml (2 c. à table) curry de Madras
  • 500 ml (2 cups) coconut milk
  • 125 ml (1/2 cup) vegetable stock
  • 400 g (13 1/2 oz) fresh salmon
  • 15 ml (1 tablespoon) sugar
  • 1 red pepper, julienned
  • Cayenne pepper to taste
  • 60 ml (4 tablespoons) chopped fresh cilantro
  • Salt and pepper to taste


In a skillet, lightly roast the cashews. Set aside.

In the same skillet over high heat, sweat the onion for 2 minutes in the fat of your choice. Add the garlic, ginger and curry. Mix and add the coconut milk and the vegetable broth. Let simmer 5 minutes over medium heat.

Season the salmon cubes with salt and pepper.

Add the sugar, the cashew nuts, the red pepper and the salmon cubes to the preparation.

Cook for another 3 to 4 additional minutes. Rectify seasoning, add cayenne pepper to taste and chopped cilantro.

Serve with rice.

Jonathan Garnier
Chief co-owner of La Guilde Culinaire, judge and host of Ça va chauffer!, and written media, radio and television collaborator