Salmon in Coconut Curry Sauce

 Coconut Curried Salmon:

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.