Tuesday, June 14, 2016

Coconut curry salmon

This was such a delicious and elegant meal. The first time I made it the salmon pieces were frozen, and they did not turn out nearly as delicious as the second time, when I used thawed salmon pieces.

3 tbsp diced onion
1 tbsp minced garlic
1 tsp vegetable oil
1 tbsp hot curry powder
0.5 cup tomato sauce
1 cup coconut milk
0.5 cup milk
1 cup Jasmine rice
2 tbsp butter
12 oz salmon fillet
1 tsp sesame oil
0.5 tbsp soy sauce
1 tbsp butter

Saute the minced onion in the oil for 2-3 minutes, then add the garlic and curry powder and cook for an additional minute.

Add the tomato sauce and 0.5 cup of the coconut milk. Simmer for 12 minutes. Season with salt and black pepper.

Meanwhile, heat 2 cups of water and 2 tbsp of butter in a pot. Add rice when it comes to a boil and simmer for 12 minutes. Remove from heat and cover tightly for an additional 12 minutes. Bring the remaining 0.5 cup coconut milk and the milk to a boil and stir into rice. Season with salt and pepper and keep warm.

Remove the skin from the salmon and marinade in sesame oil and soy sauce for 15 minutes. Heat a tbsp of butter in a nonstick skillet and brown the salmon pieces on high heat on all sides. Remove onto paper towels.

To serve up, distribute curry sauce into three bowls, add the rice in three portions, and top with the salmon. Serve warm.