4 (about 5 ounce pieces) salmon, cooked either by placing under the broiler for 5 minutes, or until cooked, cooked on the grill or sauté pan, or poached
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 3 cloves)
1 1/2 tablespoons minced fresh ginger
2 teaspoons grapeseed, or other neutral vegetable oil
1/2 cup water, fish fumet or clam juice
1 cup low-fat coconut milk (or the optional full-fat version)
1 tablespoon brown sugar
2 teaspoons Thai red curry paste, or to taste
Salt, to taste
2 tablespoons fresh lime juice (from about 1/2 juicy lime)
2 tablespoons minced cilantro, optional
2 tablespoons chopped roasted peanuts, optional
Lime wedges, for garnish and additional squeezing, optional
Combine the onion, garlic, and ginger in the work bowl of a food processor, process until it's a smooth paste.
Heat the oil in a sauté pan over medium heat, then add the onion paste, sauté until the paste turns slightly golden, stirring often. Meanwhile combine the water, coconut milk, sugar, and curry paste in a small bowl; whisk until well combined. Add to the onion mixture in the pan, along with a large pinch of salt; bring to a simmer and simmer for 2 - 3 minutes. Add the fish, basting it with the sauce until coated; simmer until heated through then squeeze the lime juice over the sauce and stir it in. Place the fish in a bowl and spoon the sauce over. Sprinkle with the cilantro and peanuts, if using. Serve with rice noodles, or steamed jasmine rice with a wedge of lime for additional seasoning.
The making of Salmon with Thai Red Curry Sauce
People ask me all the time, “Lindy, what do you like to cook best?” And my answer is always “food”.
Yep, I like to cook food best.
What kind of foods? All kinds of foods.
But I do admit, Asian and Thai influenced foods are a favorite.
I’m always looking for new ways to cook fish and this recipe for Salmon with Thai Red Curry Sauce is another healthy recipe. Extremely flavorful; with a lot of sauce, I served it over some rice noodles that I cooked with fresh spinach.
A delish meal, low fat, gluten free, done in less than 30 minutes. What more can you want?
My inspiration came from another of the many clippings that I ran across the other day. I don’t know from when or where, but the way the clipping looked it was from a while back, maybe the late 1990’s. Not that recipes go bad or anything, but sometimes they just need a little “updating”.
So I updated.
For the curry paste, I use Thai Kitchen. It’s a good product with true ingredients, spicy, gluten-free, and no fillers or preservatives. It’s pretty spicy so if you aren’t used to spice, start small and add as you taste. Too much of this good thing can ruin your meal.
To keep the fat and calories down, low-fat coconut milk was used, but full fat does have a nice mouthfeel, so if you aren’t worried about such nonsense as low-fat and low-calorie, go big and use full fat. I served these with some rice noodles (like they use in pad Thai), 5 minutes in boiling water and they were done. In the last minute, I threw some fresh spinach into the pot, and the spinach was done perfectly. I loved using the rice noodles as this not only kept the dish gluten-free, but the noodles did a wonderful job of absorbing the red curry sauce. Flavor in each bite.
I broiled the salmon, but you could sauté it, bake it, throw it on the grill or even poach it. Just please, use wild salmon, or a sustainably raised salmon, NOT Atlantic farmed salmon. That’s just not good for the environment, or you. If they have to add color to a fresh fish to make it look like a fresh fish, why put it into your mouth?
Because this recipe is made with cooked salmon, it would be an excellent use for left-overs.