Salmon Curry
Wild Salmon simmered in a creamy tomato curry sauce. Served with Jasmin rice.
Ingredients
- 1 1/2 Ibs Wild Salmon filets
- 2 inch piece ginger-chopped
- 2 cloves garlic-chopped
- 2 scallions-chopped
- 6 vine ripened tomatoes- pureed
- 3 tbsp red curry paste
- 1 can coconut milk
- 1 package trimmed green beans
- 1 cup whole basil leaves
- 1/2 cup cilantro-chopped
- 1 1/2 cup jasmine rice
- 2 3/4 cup water
- 2 tbsp olive oil
- 2 tbsp arrowroot flour or cornstarch
- salt/pepper for taste
- 1 lime-cut into wedges
Instructions
- Place water in a medium pot over high heat. Add rice and olive oil to the pot of water. Bring to a boil, cover and reduce heat to low. Let the rice steam for 15 minutes until all water has been absorbed.
- Season salmon with salt and pepper and dust the top of the salmon with arrowroot flour. Place a medium saute pan over medium/high heat. Drizzle the bottom with olive oil. When oil is hot add both pieces of salmon with the skin side up. The goal is to get a nice crust on your salmon filets. After two minutes check to see if there is a golden brown color to the salmon. Turn over and lightly cook the other side for a minute or two. Remove salmon and place on a plate until ready to use.
- While rice is cooking, add onions, garlic, and ginger to the pan. Reduce heat to medium and saute for a few minutes until you start to smell a beautiful aroma. Next, add your tomatoes, curry paste, coconut milk, and green beans. Bring mixture to a boil and then add the salmon back to the pan. Reduce heat to medium/low and simmer the curry for 20 minutes to allow the green beans to soften and all of the flavors to meld.
- When sauce is done simmering remove salmon once again. Taste the curry and add salt/pepper for taste. Last, add basil and cilantro. Simmer for another 5 minutes.
- To serve, add a portion of rice to a bowl or plate top with salmon, sauce, and green beans. Garnish with fresh cilantro and a wedge of lime.