Salmon Curry

This was an easy week night meal! It would be great with shrimp or chicken. I think it would even work with tofu if you wanted to make it vegetarian. This was inspired by a blog I like “recipetineats”. It called for some items I did not have in the pantry or could not get (like fresh lemongrass) s oI made it my own with what I had on hand.

Ingredients

  • ▢ 3 salmon fillets
  • ▢ Salt and pepper
  • ▢ 1.5 tbsp oil , separated
  • ▢ 1.5 tsp ginger , finely grated or frozen cubes
  • ▢ 1 tbsp brown sugar
  • ▢ half jar of Trader Joe’s red Curry Sauce
  • ▢ 8 oz coconut milk (I used Low fat)
  • ▢ 1 tbsp soy sauce sauce 
  • ▢ 1.5 tsp lime zest (1 lime)
  • ▢ Lime juice , to taste

Directions

  • Sprinkle both sides of salmon with salt and pepper.
  • Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
  • Turn heat down to medium low and allow skillet to cool.
  • Heat remaining 1 tbsp oil. Add ginger. Cook until garlic is light golden ~ 1 minute.
  • Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste/sauce
  • Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
  • Stir in soy sauce, increase heat to medium. Simmer for 2 minutes.
  • Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
  • Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
  • Serve salmon over noodles or rice. .

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