We have a fairly harmonious Beaverton house. I love to cook and Chick doesn't. We both love great food, which means that I can sneak in a new recipe from time to time that's always sure to please. A few weeks ago, when I came home from the train station late on a Sunday, there was a recipe torn from a newspaper with a sticky note saying "please cook for me".
I absolutely love curry, but to be honest, I don't usually think of salmon when craving curry. This dish really opened my eyes to the possibility of more fish curries. If you like curry then you will really enjoy the flavor combination in this dish.
Green Curry Salmon - adapted from "Salmon" by Diane Morgan
4 salmon fillets, about 4-6 oz each (skin and pin bones removed)
13 oz can unsweetened coconut milk
1/4 cup Thai green curry paste (alternatively you could use red or yellow curry paste)
1 tablespoon brown sugar
1 cup water, divided
1 tablespoon Asian fish sauce
2 cups sugar snap peas, ends trimmed
1/2 red or yellow pepper, juliened
1 tablespoon corn starch
1 tablespoon fresh lime juice
3 green onions, including green tops, thinly sliced
1/4 cup chopped fresh cilantro
cooked jasmine rice for 4
Remove salmon from refrigerator 30 minutes before cooking to bring to room temperature.
Open the can of coconut milk, without shaking! Spoon out the thick cream that has separated and risen to the top. Set the cream aside in a small bowl. Pour off the remaining thin coconut milk and reserve it separately.
In a large saute pan, warm the coconut cream over medium-low heat. Add the curry paste and whisk until the mixture is smooth and comes to a simmer. Add the brown sugar and stir until dissolved. Add the thin coconut milk 3/4 cup water and fish sauce and bring to a simmer, stirring once or twice.
Add the salmon fillets in a single layer, turn the heat to low, cover and simmer for 5 minutes. Flip the salmon over, cover again and cook for another 3 minutes.
Plate the salmon fillets in 4 shallow bowls on top of 1/2 cup cooked jasmine rice and finish the sauce (I covered each plate with plastic wrap while the sauce finished).
Scatter the peas and peppers in the pan and increase heat to medium high. Cook until the vegetables remain vibrant in color and tender but crisp, about 3 minutes.
Mix the corn starch with 1/4 cup water until well blended and add to sauce until it thickens. Remove the pan from the heat. Stir in the lime juice, green onions and cilantro.
Spoon the hot curry sauce over the salmon, dividing the sauce and vegetables evenly.
Notes: The sauce was not as thick as I like, so I added the corn starch to thicken; hence removing the salmon early to finish the sauce. I also added the peppers because I felt the sauce was lacking another vegetable.