This is a recipe from a while ago, back when I was visiting my parents in June. My mom and I decided to splurge on some gorgeous salmon at Spoon Market and then cover it with an absolutely delicious curry sauce. When I think curry, I usually think about chunks of meat or fish and veggies stirred into a sauce. In this case, though, the protein is left whole, which is especially nice when you're using something you don't want to cook until well-done, like salmon. It also makes for a fancier presentation if you're cooking for guests.
The red curry sauce pairs perfectly with salmon - it's perfectly rich from coconut milk and a little spicy, with wonderful flavors from ginger, lemongrass, and lime. On the side, we prepared some quick bok choy - super easy to make while the salmon is cooking, but of course any quick-cooking green would be fantastic here. I like bok choy because it retains a bit of crunch even after cooking, particular welcome with the softer texture of the salmon.
Note - I don't give specific instructions for the rice here because I'm a bit of a disaster without a rice maker, but you can prepare it however you like. You'll want to start the rice before anything else, since the rest of the recipe goes fairly quickly.
Salmon with Red Curry Sauce and Bok Choy (adapted from Pure Land Organic, original recipe here)
For the sauce:
1-1/2 T minced fresh ginger
1-1/2 T red curry paste
1 T minced lemongrass (trimmed and tough outer leaves removed)
1-1/4 cups light coconut milk
Juice of one lime
1-1/2 tsp fish sauce
For the bok choy:
2 cloves garlic, minced
1 bunch bok choy, coarsely chopped
For the salmon:
3 salmon fillets
Steamed jasmine rice, to serve
1. Preheat the broiler on your oven to medium. Line a baking sheet with foil and coat with a light layer of oil.
2. In a medium skillet over medium-high heat, heat enough oil to just coat the pan. Add the ginger, curry paste, and lemongrass, and saute for about 5 minutes, until the curry paste is very fragrant. Add the coconut milk, and whisk to break up any clumps. Once the mixture comes to a boil, reduce heat and cook at a low simmer, stirring occasionally.
3. Season the salmon lightly with salt and pepper and set on the baking sheet. Once the sauce is reduced by about half, pop the salmon under the broiler and cook until it is done to your liking (we had large fillets that took about 8 minutes, but your timing will vary based on the size of your salmon, your oven, etc.).
4. While the salmon is cooking, make the boy choy. Heat a Dutch oven or large pot over medium heat. Add a bit of sesame oil and heat until shimmering. Add the garlic and saute for about 1 minute. Add the boy choy stems and saute for about 2 minutes. Finally, add the leaves and cook, stirring occasionally, until wilted (or done to your liking). Season with a little salt.
5. When the salmon is about halfway done, stir the lime juice and fish sauce into the curry sauce. Raise the heat a bit to bring the sauce back to a simmer, and continue to simmer until ready to serve.
6. To serve, scoop some rice onto each plate. Top with the salmon and then spoon a generous serving of sauce over each fillet. Spoon the bok choy onto the side.