Saturday, April 17, 2010

Thai Red Curry Salmon

When I was home last weekend, my family went out for Thai food. We almost didn't notice the Salmon Curry special, but I'm so glad we did. It was amazing, and it inspired me to make my own today. This recipe was fast, easy, amazing, and both delightfully tasty and delightfully healthy.

Note: When shopping for salmon, look for a cold piece of fresh fish, from close to the ice. For environmental reasons, choose wild-caught Pacific or Alaskan salmon, and stay away from Atlantic if you can. For more info, see the Seafood Watch, or tomorrow's post on apps.  Get it home right away, and use it the same day if you can. Don't let it sit in the car, and pack in in the bags with frozen food if you can. It really doesn't take too much to spoil a nice fish.

Salmon fillet/s
red curry paste, 1 to 2 T
coconut milk, 1 can
fish sauce, 2T
brown sugar, 2T
jasmine/white/brown rice
crispy veggies (I used fresh asparagus and green beans, because I got them at the farmer's market this morning. This would also be good with bamboo shoots, bean sprouts, etc. Things that have a nice crunch to them!)
1/2 red pepper, sliced thin, optional

1. Make some rice. Start the rice as you're cutting and washing veggies, depending on how long your rice cooker/stove takes.
2. Preheat the oven to 350. Place your fish, skin side down, onto a greased baking dish. Add a little oil or butter to the flesh of the fish, and bake 10 minutes or so per inch of thickness.
3. In a pot, start to simmer the coconut milk. When it's nice and warm, add the curry paste and whisk to blend. Let it simmer for a few minutes.
4. Add the fish sauce, brown sugar, and 1/8 cup of water. Whisk, bring to a simmer. Add the veggies, and simmer until they're warmed/soft (depends on the veggie!)
5. Pull the fish out of the oven. Serve veggies and sauce as a bed for the fish, and add more sauce on top. Serve with rice on the side.

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