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Salmon with Red Curry-Coconut Sauce Recipe

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This recipe for Salmon with Red Curry-Coconut Sauce is from The Fornof Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 1/4 cups chilled coconut milk, divided
• 3 1/2 tablespoons Thai red curry paste, divided
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 1/2 teaspoons light brown sugar
• 1 skinless salmon fillet
• 2 tablespoons vegetable oil
• 2 tablespoons finely chopped scallion
Directions:
Directions:
1. Scoop 1/4 cup coconut cream from the top of the chilled coconut milk and transfer it to a small saucepan. Place over medium heat and bring to a boil. Add 2 tablespoons of the curry paste and cook, stirring constantly, until very fragrant, 3 to 5 minutes. Stir the remaining 1 cup coconut milk to achieve a smooth consistency, and then slowly incorporate it into the curry paste mixture. Add the fish sauce, soy sauce, and sugar. Bring to a boil, stirring constantly, and then adjust the heat to maintain a simmer. Cook, stirring frequently, until thickened to a thin sauce consistency, 5 to 10 minutes. Keep warm.

2. Prepare the grill for direct cooking over high heat.

3. Remove any remaining pin bones from the salmon fillet. Cut the fillet into 3/4-inch-thick slices.

4. In a small bowl, combine the remaining 1 1/2 tablespoons curry paste with the oil and generously brush the salmon with the mixture. Grill over direct high heat, with the lid closed for 5 minutes, flip and grill an additional 3 minutes with the lid closed. Top the salmon with the sauce, and scatter the scallions over the top.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Adapted from "Webers Way to Grill."

 

 

 

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