with Red Thai Curry Sauce
Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 8-12 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Gewürztraminer, Cold Creek Vineyard Riesling
6- 6oz salmon fillet portions
vegetable oil
salt and pepper
¼ cup sesame seeds
Lightly oil the salmon portions. Sprinkle with sesame seeds, salt and pepper. Heat a large non-stick sauté pan over high heat. Lightly coat the bottom with vegetable oil and place the salmon in the pan and brown both sides. Place the fish on a baking sheet and bake in a 400°F oven for 8-10 minutes depending on thickness of fish. Remove from the oven and serve with the sauce and wedge of lime.
1 Tbsp vegetable oil
1 Tbsp chopped shallots
2 Tbsp chopped lemongrass
1Tbsp chopped galangal or Thai ginger
1 ½ Tbsp red Thai curry
2 sprigs fresh basil
1 can coconut milk (13.5 oz)
2 tsp fish sauce
1 Tbsp brown sugar
juice of ½ lime
Heat the vegetable oil in a small saucepan over medium high heat. Add the shallots, lemongrass, galangal and red Thai curry paste. Sauté for 2-3 minutes, then add the coconut milk. Bring the mixture to a boil, add the basil and then reduce the heat. Continue cooking until the liquid is reduced by half and begins to thicken. Remove from the heat and add the fish sauce, brown sugar, and 1 Tbsp of the lime juice. Add more if needed. If you prefer a mild sauce use less red curry paste. Strain the sauce and serve. If the sauce separates, place the liquid in a blender and pulse to bring it back together.
