Salmon Katsu Curry

A white plate with a breaded salmon fillet, katsu curry sauce, rice and salad. Garnished with chillis.

5 from 1 vote

This Salmon Katsu Curry is a twist on the Japanese classic! Crispy salmon is paired with an aromatic, smooth curry sauce, ideal for a delicious meal to be enjoyed with family or friends. My version is also egg and dairy free!

Prep Time20

Cook Time25

Total Time45

Course: Dinner, lunch, Main Course

Cuisine: Japanese

Servings: servings

Calories: 505kcal

Author: Lauren Woodger

Equipment

Ingredients

For The Salmon

4 medium salmon fillets
60 g panko breadcrumbs can be substituted for gluten free
4 tablespoon Hellman's vegan mayo can be substituted with regular mayo or an egg
few sprays olive oil

For The Curry Sauce

100 ml coconut milk full fat from a tin
300 ml Knorr vegetable stock pot - made up or any veg stock (check ingredients)
2 tablespoon mild curry powder
1 teaspoon light soy sauce substitute for tamari for GF
1 medium onion finely chopped
1 medium carrot grated
1 clove garlic finely chopped / grated
2.5 cm fresh ginger finely chopped / grated
1 tablespoon plain flour can be substituted for GF flour
1 teaspoon honey
1 tablespoon olive oil

Metric - Us Customary

Instructions

Pre-heat the oven to 180˚C Fan / 350˚F.
Prep the ingredients: finely chop onion, garlic, and ginger; grate carrot.
Make the stock by stirring with boiling water until fully dissolved.
Prep the salmon: pat dry with kitchen towel, then brush each fillet with vegan mayo using a pastry brush.
Sprinkle breadcrumbs onto a plate, then roll each fillet into the breadcrumbs, using your fingers to push the breadcrumbs onto the salmon. Set aside.
Heat the olive oil in a non-stick saucepan. Fry onions and carrots on a medium-low heat for 5 minutes or until softened. Stirring often.
Add the garlic, ginger & curry powder and fry for another couple of minutes, letting the curry powder cook out.
Next, add the flour and stir until combined.
Add the stock, honey, soy sauce, and coconut milk. Simmer for 10 minutes until thickened.
Whilst the sauce is simmering, spray the salmon with olive oil spray & bake in the oven for 12-15 minutes until the salmon is cooked through and the breadcrumbs are crispy.
Blend the sauce using a stick blender to puree the carrots.
Sieve the sauce into a bowl and press through with a wooden spoon.
Serve the smooth sauce with the crispy breaded salmon, white rice, and salad

Notes

Recipe Notes & Tips

Give the can of coconut milk a really good shake before opening, otherwise it will come out separated and in one big lump! It doesn’t matter if this happens, it just might make a mess when pouring it into the saucepan.
Spray the breadcrumbs with an olive oil spray so they turn that gorgeous golden brown colour. I have this olive oil spray bottle from Amazon and absolutely love it.
Pat the salmon dry with kitchen towel before putting the mayo on to give the mayo a good base to stick to.

Nutrition