I had some salmon in the fridge that I was planning on throwing on the grill last night. But then I suddenly recalled one of the best salmon dishes I’ve ever had, from a sort of hip pan-Asian restaurant here in Tucson. The salmon was poached in coconut curry, and it was wonderful. After that was in my head, grilled salmon sounded pretty boring. I glanced at a couple green curry recipes, but basically just winged it. Here’s what I did so that you don’t have to wing it.
- 3 tbsp coconut oil
- 1 tbsp grated lemongrass
- 1 tbsp ginger paste
- 1 tbsp fish sauce
- 1 tsp lime juice
- Basil leaves (I probably used about 15, because that’s what was left on my basil plant after some enthusiastic pesto-making the other day)
- 1 1/2-2 tbsp green curry paste
- 1 can Trader Joe’s Extra Thick & Rich Coconut Cream
- 1 cup water
- 1 cube bouillon
- 2 green onions, cut into long, thin pieces
- 1/2 large yellow onion, sliced
- 2 (?) bell peppers, sliced thinly (I actually just used a couple handfuls of mini bell peppers, since that’s what I had on hand)
- 2 small or 1 large carrot(s), chopped
- 1/2 lb broccoli florets
- 1 whole salmon fillet
- Rice or cauliflower rice, if desired. We ate ours as a sort of soup.
- Preheat the oven to 350.
- Heat a pan on medium-low. Add coconut oil.
- Once the oil is heated, add the grated lemongrass, basil leaves, and ginger paste. Stir until fragrant.
- Turn the heat up to medium. Add the green onions, carrots and bell peppers, along with the curry paste. Stir. After about 2 minutes, add the onions and broccoli.
- Once the broccoli florets turn dark green, add the coconut cream, water, fish sauce, lime, and bouillon cube. Turn heat up to medium-high.
- Once the bouillon is dissolved and the mixture begins to simmer, place the salmon fillet in the bottom of a glass casserole dish. Pour the curry and vegetables over the salmon. You want the dish small and deep enough that the curry will completely cover the fish.
- Place in the oven for 10-13 minutes, or until salmon flakes easily. Serve immediately.