Pan Roasted Salmon with Red Curry Sauce

Makes 4 servings

Pam Colquitt served this delicious dish and I immediately begged for the recipe. It originated from a cookbook published by the chef on a yacht. It is delicate and yummy!

ingredients

Fish

4 7-oz portions salmon fillet
salt and pepper
3 Tbsp. butter

Red Curry Sauce

1 clove of garlic, minced
2 tsp. peeled, minced fresh ginger
1 Tbsp. Peanut oil
2 tsp. curry powder
1 Tbsp. paprika
1/2 tsp. ground coriander seed
1/2 tsp. ground cumin
1 tsp. Thai Red Curry paste
1 14 oz. can unsweetened coconut milk
2 Tbsp. tomato paste
2 tsp. soy sauce
1 1/2 Tbsp. brown sugar

directions

Fish

1
Prepare Red Curry Sauce and keep warm.
2
Preheat oven to 400°. Season salmon on both sides with salt and pepper. In a large ovenproof sauté pan over medium heat, melt butter. When butter begins to foam, place each portion of salmon in the sauté pan presentation side down. Saute until golden brown, 3-4 minutes. With spatula turn each piece over. Place pan in oven and bake for 6-7 minutes until fish flakes easily with a fork. Remove from pan and serve.

Red Curry Sauce

1
Mince garlic and ginger, set aside.
2
Measure curry powder, paprika, coriander, cumin and red curry paste in small container.
3
Measure tomato paste, soy sauce and brown sugar in separate small container.
4
In medium sauce pan over medium heat, add 1 Tbsp. Peanut oil. Saute ginger and garlic until lightly browned. Remove pan from heat and add curry powder mixture.
5
Return pan to low and saute spices for about 1 minute, stirring so that spices don’t burn. Whisk in coconut milk, tomato paste mixture.
6
Simmer sauce over low to medium heat stirring until all ingredients are mixed well. Do no boil or the sauce will separate.
7
Strain sauce through a sieve if desired.
8
Keep warm until serving. Spoon sauce on bottom of platter or individual plates and place salmon on top.
9
Serve extra sauce on the side.