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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roast Salmon with Thai Red Curry Recipe

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This recipe for Roast Salmon with Thai Red Curry is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp vegetable oil
1 tbsp vegetable oil
1/2 tsp Thai red curry paste
1 14oz can unsweetened coconut milk
1 Tbsp grated lemon peel
1 Tbsp brown sugar
2 1/2 Tbsp fresh lime juice
1 Tbsp fish sauce

4 6-oz salmon filets
Directions:
Directions:
Preheat oven to 400º.
Heat 2 tsp vegetable oil in saucepan. Add curry paste and stir 30 seconds. Add coconut milk, lemon peel, and brown sugar. Boil until mixture is slightly thickened (5 minutes). Stir in lime juice and fish sauce. Set sauce aside and keep warm.

Heat 1 tbsp of oil in large ovenproof non stick skillet until very hot. Sprinkle salmon with salt and pepper. Place fillets skin side up and cook for two minutes Turn and cook another 2 minutes.

Transfer skillet to oven and bake an additional 6 minutes until just opaque.

Ladle sauce on a plate an place salmon on top.
Serve with rice and remaining sauce on the side.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a great recipe for company. The sauce can be prepared ahead of time and is a real crowd pleaser.

 

 

 

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