| Salmon with Thai Curry |
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This curry is great not only over salmon, but also over
blue fish, hake, and cod.
Tips: Thai red curry paste is very spicy. Unless, you are a serious spicy food eater, you might want to only use 1/4 tsp the first time you make this curry. You can always add more if it's not spicy enough. Sides: Rice and red cabbage slaw. |
| Serves 4 |
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| Ingredients | Directions |
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2 Lb salmon fillet Zest of 1 lemon 2 Tbsp lemon juice 2 Tbsp olive oil 1/2 tsp salt 1/8 tsp pepper |
Cut salmon fillet into 4 serving pieces. In a glass or plastic container large enough to hold the salmon in one layer, mix all the ingredients on the left. Add salmon flesh side down. Marinate while making the sauce. Preheat the broiler. |
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1 Tbsp canola oil 2 Tbsp minced ginger 1 tsp minced garlic |
Sauce In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. |
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3/4 tsp ground coriander seeds 1 tsp curry powder 1/2 tsp Thai red curry paste 1 1/2 tsp paprika 3/4 tsp ground cumin |
Add the spices and sauté, stirring, 1 minute, or until fragrant. |
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1 1/4 cups well-stirred unsweetened coconut milk 2 Tbsp tomato purée (or 2 tsp ketchup) 1 Tbsp soy sauce 1 1/2 Tbsp packed dark brown sugar |
Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm. |
| broiler pan |
Put the salmon pieces into a broiler pan onto their skin. Broil for 6-8 minutes or until the salmon almost flakes. Watch out for the thin parts burning. Check after 3-4 minutes, and if the thin parts start to burn, cover them with a small piece of aluminum foil. (Alternatively, you can grill salmon on mid-high for 6-8 minutes, or bake it at 425 for 10 minutes) Place salmon on plates, and pour the curry over each piece. |
