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Posts Tagged ‘curry coconut sauce’

Photo by Karen Knauff

I like to think outside the box when it comes to food; this dish has Thai and Indian elements. One might not expect flavors from across the Bay of Bengal to marry well, but seared salmon rubbed with garam masala was delicious when paired with jasmine rice cooked in coconut milk with mangos, cilantro, and peas. I finished the dish finished with a rich curry-coconut sauce.

Ingredients:

  • Box of jasmine rice (white rice will work)
  • 1 can of coconut milk
  • salt
  • ¼ cup of chopped dried mangos or fresh
  • 1 lemon
  • Cilantro
  • Frozen peas
  • 1 tablespoon of unsalted butter
  • 1 clove of garlic, minced
  • 1 shallot, minced
  • Pepper
  • 1 teaspoon of curry powder
  • Cinnamon
  • Salmon filets (Follow Trader Joe’s thawing directions)
  • Garam masala (my version had coriander, chilies, cinnamon, cardamom, cumin, and cloves—The five Cs)
  • Cooking oil

Pour the contents of a box of rice into a medium saucepan. My jasmine rice called for two cups of water, so I used a cup of coconut milk, a cup of water, and a pinch of salt. Follow the cooking direction and start rehydrating the dried mangos in a pan with a ½ cup of water, over medium heat. Remove from the heat when they are soft. This is not necessary if you have fresh mangos.

When the rice is finished, add the juice of half a lemon, mangos, chopped cilantro, thawed peas, and salt to taste.

For the sauce, sweat the minced shallots and garlic in butter with salt and pepper. When they are fragrant and soft, add the remaining coconut milk. Finish with curry powder, lemon juice, and cinnamon. I chose to strain out the garlic and shallots for a cleaner looking sauce. Reheat when the salmon is finished.

For the salmon, salt and pepper the flesh and massage with plenty of garam masala. Get a nonstick pan very hot and pour on a thin layer of canola or olive oil. Sear the filets skin-side down first. Also, start the thick piece first and watch the side until almost all the flesh has lightened in color. Flip and cook the spiced side for a minute, being careful not to burn the spices.

When the fish is firm and flaky, serve immediately over a mound of coconut rice and spoon over the coconut curry sauce. Garnish with cilantro leaves and serve right away.

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