Yellow Coconut Curry Salmon

Ingredients

Serves 2

1 1/2 tbsp Yellow curry paste, available at Asian or Global food stores. I prefer Mae Ploy brand

1 tbsp Olive oil

1 14 oz can Coconut milk

1 cup Chicken broth

2 tbsp Fish sauce

Juice of 1/2 lime

2 tbsp Brown Sugar or more to taste

1 cup Basmati rice

2 6-8 oz Salmon Filets

Olive oil

Kosher salt

Cracked pepper

Fresh green vegetable of choice

Red bell pepper thinly sliced for garnish

Scallions thinly sliced, green parts only, for garnish

Cucumber dices for garnish

Method

1. Begin by cooking the basmati rice in a rice cooker or on the stove top according to the package directions.

2. Meanwhile, heat the oil in a wok or large skillet over medium high heat. Saute the curry paste stirring constantly until slightly browned and fragrant. Add the coconut milk and chicken broth and stir until evenly mixed.  Reduce heat to low and add the fish sauce, lime juice and brown sugar. Let simmer for about 15 minutes stirring occasionally.

3. Cut and steam your favorite green vegetables in salt water. I used haricot verts, but broccoli or sugar peas are great too. Cut the salmon into two evenly sized portions, about 6 - 8 ounces depending on your fillet. Drizzle with olive oil on both sides and season with kosher salt and freshly ground pepper.  

3. Place seasoned salmon on a foil lined backing sheet and set aside until the curry is finished. Broil salmon 6 inches from the broiler for 3 minutes on each side and remove from the oven.

4. Place the cooked rice and green vegetable in a serving bowl and spoon the curry sauce over. Place the salmon atop the rice/vegetables and garnish with scallions, sliced red bell peppers and diced cucumbers.