I first enjoyed a fantastic ‘Seafood Curry’ at a delightful restaurant outside of Seattle.
So when I recently stumbled on a recipe from FiveAndSpice (Food Blog), I knew it would be a wonderful way to serve salmon.
I’ve modified the recipe somewhat; I either grill or oven-roast the salmon (instead of poaching). It’s all quite easy and wonderful over either rice or rice noodles.
Ingredients / Prep:
1 pound Salmon Fillet — Already cooked, grilled, etc., skin removed
1 medium Onion — Sliced
1 -2 Chili Peppers — Seeded, sliced very thin (Serrano or Thai Bird’s Eye)
2 tbsp. Peanut Oil (or ‘light’ Olive Oil)
1 – 2 tbsp. grated fresh Ginger
3 large Garlic Cloves — Minced
3 tsp. Madras Curry Powder
1 tbsp. Dark Brown Sugar
1 14-oz can Coconut Milk
1/2 cup Chicken Broth
1 tbsp. fresh Lime Juice
1/2 tsp. Asian Chili Oil (optional)
1 tbsp. Fish sauce (optional)
1-1/2 cup Peas (fresh or frozen)
Snow Peas — Sliced in half
Chopped Cilantro and Mint for garnish
Instructions / Assembly:
Prepare Salmon — Either grill, oven-roast, or poach. Remove skin in necessary; cut the Salmon into chunks — Set aside.
In a large skillet or wok, heat the peanut oil over medium-high heat. Add the sliced onion; saute for 2 – 3 minutes — Add chili pepper; saute another minute. Stir in the curry powder — Cook, stirring, till the curry powder smells toasted, about 3 minutes.
Turn heat down to medium-low — Stir in the garlic, ginger, and brown sugar. Cook till garlic is softened, about 2-3 minutes.
Now stir in the chicken broth, coconut milk, lime juice, chili oil and fish sauce. Bring to a boil, then turn the heat down to low and simmer the liquid for about 3 minutes. Next, add the salmon chunks, gently breaking up a couple of them into smaller flakes. Cover the pan and gently simmer for 4 minutes. Uncover, and stir in the peas — Continue to simmer till the peas are just cooked through (3 – 4 minutes); then the snow peas, simmer for another 1 – 2 minutes.
Taste and add more fish sauce (or salt) to taste.
Serve the salmon and sauce over rice or rice noodles and sprinkle with chopped mint and cilantro to garnish.