Slow-Roasted Curried Salmon with Corn and Tomatoes

Here is a summery "good for you" offering that pairs well with a crisp green salad and a warm baguette!
(serves 4-6)

2 lbs. skinned wild caught* sockeye salmon fillet
1 T. plus 1 t. brown mustard seeds
About 1 t. kosher* salt
1 t. Madras curry powder
1/4*-1/2 t. cayenne pepper
1 very ripe Campari* tomato
1/2 small shallot
2 large ears of bi-colored* corn
3 T. EVOO
12-15 large fresh basil leaves
1/2 lemon
Hot cooked rice

Preheat oven to 275. Cut salmon into 3/4" cubes and put in a large bowl. Grind mustard seeds in a spice grinder, clean coffee grinder, or in a mortar with a pestle*. Pour into a small bowl, and mix with 1/2 t. salt, curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly. Cut tomato into 1/2" dice, and mince shallot. Cut kernels off corn cobs. Add veggies to salmon along with oil. Stack several basil leaves, roll length-wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl. Spread salmon and veggies in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9-12 mins. Add a squeeze of lemon juice, and season with salt. Spoon rice into bowls, add salmon and veggies. Top with remaining basil.

"Jesus understands."

Have FUN today!!!

Love,

MM