INFO
Got this one from Margo
Details
Ingredients
- 500 g of King Salmon Filets
- 1-2 Tsp of Chili garlic sauce
- 1 Tbsp of Soy Sauce
- 1-2 shallots
- 1 in of fresh ginger
- 1 Serrano pepper
- 2 cloves of garlic
- 1 Red bell pepper
- 3 Tbsp of red curry paste
- 1 can of Coconut milk
- (optional) Some spinach
- 1 or 2 tsp of Maple syrup
- Olive Oil
- Salt & Pepper
Method
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Start mixing the Chili Garlic Sauce and the Soy Sauce
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Lightly salt the salmon (better to skin it)
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Now paint the salmon with the chili garlic, soy sauce mix
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Reserve in the fridge to marinate for a few minutes
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Mince the shallot
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Peel and mince the fresh ginger
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Clean and slice into 1 inch square the red bell pepper
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Mince finely the garlic
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Mince finely the Serrano pepper
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In a large skiller or pot, heat some oil to medium high
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Add the shallots, Serrano pepper and ginger, sauce for 3-4 mn, stir from time to time
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Add the garlic, cook for another 1-2 mn, lower the heat if the garlic cooks too fast
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Add the red curry paste and sauce for 2 mns, back to medium heat
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Add the red bell pepper, some salt and sauce for 3 mn
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Add the coconut milk and stir, cook for 3-4 mns
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Add the maple syrup
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Now add the salmon, ideally without the skin
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Cook for 8 mn
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Add the spinach (now, if you have it) and cook for another two minutes
Serve with Rice.
You may have notice the grilled salmon skin in the picture. To do it, I simply place a skillet on the stove, a tiny bit of oil, place the salmon skin down, place a glass container on top of it (to keep the skin from folding over itself) then turn the hear to low. I start this when I start the curry, turning the skin over mid-way.
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 10 mn |
| Cooking Time | 20 mn |
| Temperature | |
| Authors | Pascal Crausaz / Margo / https://minimalistbaker.com |
| Special |
