THAI SALMON CURRY
I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
- Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
- Use a whisk to blend it until it is smooth.
- Bring the coconut milk to a boil and add the fish.
- Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
- Sprinkle curry with chopped basil and cilantro.
- Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
- Ladle into bowls over steamed jasmine rice.
COLD THAI SALMON
Quote: "An Asian dish to spice up your potluck!" I am half-Asian and always looking to surprise my friends at potlucks with all kinds of exotic Pan-Asian treats. I have personally found that many of them are not that hard to make ¿ it's just finding the right ingredients. This latest dish was born out of a need to eat healthy while being satisfied and became a staple meal while I was performing in Boca Raton, Fla., last December. It also allowed me to stay trim for my form-fitting gown! The fish can be served hot or cold - I prefer it cold for the warm months - and the leftovers make a nice salmon salad (just add a little of that naughty mayo).
Provided by Food Network
Categories main-dish
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt.
- Put each salmon fillet in a parchment paper pouch, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
- Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well.
- Cut the lime in 1/2 and squeeze the lime juice over the fish.
- Finally add the fish sauce, wine and chicken stock.
- Drain the bowl of cilantro leaves and pat them dry with a paper towel. (You can wrap them in a fresh paper towel, place them in a baggie and put them in the refrigerator. The leaves will stay fresh longer that way.) Garnish the top with some chopped cilantro leaves.
- Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes. Chill in the refrigerator for 1 hour and serve with fresh cilantro sprigs.
- Jasmine rice can also accompany the dish if you are eating it hot.
RED THAI SALMON CURRY
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
- Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium
ONE-PAN THAI GREEN SALMON
Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
- Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
- Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
THAI BAKED SALMON
Make and share this Thai Baked Salmon recipe from Food.com.
Provided by Wendys Kitchen
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
- Preheat barbecue or preheat oven to 220°C/200°C fan-forced.
- Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk - you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
- Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
- Serve with steamed rice, Chinese broccoli and lime wedges, if desired.
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5/5 (1)Estimated Reading Time 1 minCategory Fish
- In a small bowl, combine Thai chili sauce, sweet and sour sauce, and garlic; mix well. Place salmon in baking dish and spoon sauce on top. Sprinkle with sesame seeds.
- Bake 15 to 20 minutes or until fish flakes easily with a fork. Sprinkle scallions over salmon and serve.
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- In a large baking dish, add salmon in a single layer. Each fillet: sprinkle with a pinch of salt and top with 1 tbsp of Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
- Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
- Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.
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