Pan Fried Wild BC Salmon with Thai Green Curry
This one is a little ingredient heavy, but SUPER worth it! The Thai Style Curry doesn’t take long to make, and the dish is a snap! You can prep the curry a couple days in advance, and turn this into a killer mid-week meal!
Ingredients - Thai Green Curry – You will use 4 tbsp of this mixture per person, but this yields 1 ½ cup roughly
6 Garlic Cloves
½ tsp Coriander Seed
½ tsp Peppercorn
½ tsp Fennel Seed
1 tbsp Fresh Ginger – Rough Chop
1 tsp Fresh Turmeric – Rough Chop
1 Lime – Zested and Juiced
½ Jalapeno – You can add more for heat if you wish!
½ Green Pepper – Rough Chop
½ stalk Lemongrass – Rough Chop
3 Green Onion – Rough Chop
½ tsp Sea Salt
1 tsp Maple Syrup
½ tsp Fish Sauce
3 tbsp Grapeseed Oil
For the Rest of the Dish – per person
1 – 4oz Wild BC Salmon – (We like Sockeye for this dish)
1/3 cup Cooked Jasmin Rice
Roughly ½ cup Bean Sprout
¼ cup Red Pepper – Rough Chop
3 tbsp Fresh Pineapple – Rough Chop
½ head of Baby Bok Choy – Separate the Leaves, Steamed or Fried
1 tbsp Grapeseed Oil
2 tbsp of Full Fat Coconut Milk Fat (reserve 1 tbsp of the liquid from the milk)
Directions
Begin by adding ALL the ingredients for the Curry into a blender. Blitz on HIGH for 2 minutes. You want this sauce as pure and clean as you can. Go a few more minutes if you want it even more cleanly processed. Pour from the blender to a mason jar and set aside to let the flavours come together.
When you are ready to get going, get the rice on and cook to directions. Put a Non-Stick Pan on medium heat. Once pan comes to heat, add Oil and bring to High Temp. Place your BC Salmon, Skin Side Down and Fry for 2-3 min. Flip your Salmon and cook for another 2 min. Remove from the pan and set the Salmon aside.
In the same pan, add your Red Peppers and Pineapple and sear for 3-4 min, flipping and tossing to get a cook on all sides. Once that is ok, add your Green Curry Paste amount to the pan and let it begin to sizzle. Add your coconut milk fat and whisk it all together. Turn heat down and bring to a simmer. If it looks a bit thick for you, add the liquid from the milk can.
Add the BC Salmon back to the pan, allow to simmer. Baste the Salmon with some of the Curry to infuse it with all the flavors. Turn the pan off and begin plating.
Start with the rice in the middle, then add your sprouts. Place the Bok Choy around it, then place your BC Salmon on top of the sprouts. Spoon your sauce over and top with sprouts!
Recipe and photo by Cory Walby, www.saturdaynighttestkitchen.com