I’ve made this dish at home a few times, the inspiration of which was a combination of laziness, and really wanting to allow my salmon to shine. I think made it for my dad on my recent trip to visit Winnipeg, and he LOVED it as well. Up on the blog it goes!
I looove the thai green curry flavour. It’s one of those that you never feel like you get enough of. I decided to make a condensed version of a thai green curry dish, and turn it from a stew base idea into a sauce. This sauce with pack big flavour into small amounts, so use sparingly when plating this dish. I wanted get some greens in, so I used spinach, as it wilts so beautiful with just a bit of heat and moisture. Like many dishes on my page, this one is quite simple, but looks impressive and is a big hit.
- 1 1/2 tablespoons olive oil
- 3 tablespoons green curry paste
- 2 garlic cloves, finely chopped
- 1 tsp cumin
- 1 bay leaf
- 1 tbsp basil (fresh is best, dry will do)
- 1 red chili, finely chopped
- 1 bunch fresh coriander (cilantro)
- 1/4 cup coconut milk OR 1/2 cup coconut cream (preferred)
- 1/4 cup cream (only necessary if using coconut milk)
- 1 tsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp fish sauce
- 2 salmon filets
You might as well get your rice going. I always forget and leave it until the end, which is a disaster. Click here for the perfect Thai Rice instructions.
Heat 1/2 tbsp of olive oil over medium heat. Add green curry paste, garlic, cumin, bay leaf, red chili, and basil (if you’re using the dry stuff). Allow to heat through until it becomes fragrant. This should take about 5 minutes, a little longer won’t hurt either, just make sure to stir occasionally.
Slowly stir in your coconut cream (or coconut milk/cream), bring to a low simmer. Add in soy sauce, lime juice, fish sauce and brown sugar. Give this a taste. I find curry is very personal, you need to find the exact sweet/salty/sour/spicy combo that appeals to you. Keep in mind, this sauce is meant to taste STRONG, but will have the perfect flavour once it’s served on top of the rice/spinach/salmon.
I love a rare salmon, as I feel it doesn’t rob the fish of it’s flavour. No, this is not dangerous in the way that rare chicken can be (think of sushi), however, making sure the fish grade is a reasonably high one isn’t a bad idea (ask anyone in your grocery store for help). If the idea of this still gives you the heebee jeebies, feel free to cook your salmon well-done.
Heat the remainder of your olive oil over medium heat. Lightly salt & pepper your fish (I leave the skin on, you can remove yours if you prefer). Sear on top and bottom (allows the done-ness to show on the sides of your fish).
I like to use those 1/2 plate 1/2 bowl dishes for this meal. First, layer your rice in the bowl. Then, add a large handful of fresh spinach. Place your seared salmon on top of the bed of spinach. Drizzle your green curry sauce over top. Garnish with sprig of cilantro or lime wedge.
Suggested Wine Pairing: I’d suggest a peppery sauvignon blanc with this meal.