Salmon with Thai Red Curry Sauce

2 ratings

Serves 4

Laura and I had this at Terra Restaurant in St. Helena and loved it. We’ve adapted it to be kid-friendly, now it’s one of our tried and true standards.

ingredients

2 teaspoons peanut oil
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 teaspoon coriander seeds, cracked
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1 1/4 cups unsweetened coconut milk
2 tablespoons plus 2 teaspoons tomato puree
2 teaspoons soy sauce
1 tablespoon plus 1 1/2 teaspoons firmly packed brown sugar
4 (6-ounce) king or Atlantic salmon fillets, each 3/4 inch thick
1 tablespoon olive oil
Salt and freshly ground black pepper
1/2 teaspoon soy sauce
2 teaspoons rice vinegar
1 tablespoon coarsely chopped roasted peanuts

directions

1
In a small saucepan, combine the rice, butter, and water. Cover with a tight-fitting lid and cook until the rice is tender and all the water is absorbed. Set aside and keep warm.
2
To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and sauté the garlic and ginger until the garlic is lightly browned. Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin. Decrease the heat to low and sauté for about 2 minutes to release the oils and flavors; be careful not to burn the mixture. Stir in the coconut milk, tomato puree, soy sauce, and brown sugar. Increase the heat, bring the sauce almost to a boil, and remove from the heat. (Don’t let the sauce boil, or the sauce will separate). Add the salmon and cook for 20 minutes.
3
To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.