Wild Salmon Mint & Cilantro Curry with Fall Vegetables

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1 tbsp olive oil

1/2 onion, diced

1 cup diced zucchini (1/2 inch cubes)

1 cup diced yellow squash (1/2 inch cubes)

2 tsp mild curry powder

1 13.6 oz can coconut milk (full fat)

1/2 cup fish or chicken stock

1/2 tsp salt

2 tbsp Bandar Mint Cilantro Chili Sauce

1 package Fishpeople Wild Keta Salmon Fillets, defrosted, skin-removed, and cut into 1 inch cubes

Chopped cilantro, for serving (optional)

White rice for serving


1. In a large, heavy-bottomed pot, heat olive oil over medium heat. Once hot, add the onion. Cook, stirring occasionally, until onions are translucent, 3-5 minutes.

2. Add the squash, zucchini, and curry powder. Cook stirring frequently for about 1 minute, until curry powder becomes fragrant. 

3. Add the coconut milk, stock, and salt. Stir to combine. Turn heat to high and bring to a simmer, then reduce heat to medium low. Let cook for 3 minutes.

4. Stir in the Mint Cilantro Chili Sauce. Add the cubed salmon and simmer for about 5 minutes, until fish is just cooked through.

5. Serve over rice with chopped fresh cilantro sprinkled on top, if desired.