This simple Thai inspired sauce is an exotic way to enjoy fresh salmon. Add fresh vegetables or steamed rice for a quick and easy supper. Even though the recipe features kaffir lime leaves - you can use lime zest too achieve a similar result.
1poundsalmonde-boned, skinned, and cut into 4 equal portions
salt and freshly ground pepper
2tbspolive oilextra virgin
2tspfresh ginger rootfinely grated
1stalklemongrasspeeled, finely grated
1tbspcoconut sugaror brown sugar
1tbspsrirachaor sambal chili
114-ozcan coconut milkfull fat
2kaffir lime leavesor zest of 1 lime
1thai bird chilichopped (highly recommend garnish if you like heat)
Feel the flesh of the salmon for bones and remove with tweezers. You can leave the skin on if you wish, but I recommend removing it. To remove the skin, grab the smallest section of skin firmly and use your dominant hand to cut (away from your hand) with the blade as close to the skin as possible.
Cut the salmon into 4 equal portions (4-oz each) and season with salt and pepper.
Heat a non-stick skillet over medium high. Add the oil and sear the salmon for 1-2 minutes each side to develop some color. This step also creates fond in the pan (bits of crispy, delicousness) for the curry.
Remove the salmon and use the same pan to cook the aromatics. Grate the garlic, ginger, and lemongrass into the skillet and scrape everything around to release the flavors (1 minute). Sprinkle with sugar but don't stir. Wait 30 seconds, then stir in the sriracha/chili paste.
Pour the canned coconut milk and fish sauce into the pan and raise the heat to high. Bring to a boil then reduce the heat to low-medium. Return the salmon to the curry along with the kaffir leaves - I like to fold them a bit to release the oils. Simmer gently for 4 minutes, or until just cooked.
Taste and adjust seasoning. Most likely you will need to add a large pinch of salt or extra fish sauce. Serve with steamed rice. If serving with fresh chopped veggies, you can poach these with the fish at the last moment (1-2 minutes).
Garnish with cilantro. If you love spicy food - I highly recommend adding some minced Thai bird chili.
Recipe Notes:1. Salmon - Since the salmon gets poached in curry sauce, I recommend removing the skin.2. Lemongrass - peel away the reedy exterior layer and grate what's underneath.3. Variations - You can use this recipe to make Thai inspired shrimp, chicken, or vegetables. If you don't have access to kaffir lime leaves, lime zest is a good alternative. I realize it's not always possible to source lemongrass, so you can use the Thai red curry sold in the condiment section as a base for the curry instead. Add 1 Tablespoon Thai red curry paste to the pan and stir for 30 seconds - proceed with the sugar and coconut milk.Adapted from recipetineats.com