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Green Curry Salmon


Being from the Pacific Northwest, curry and seafood are a big part of my diet. This curry salmon is one of my favorites. It combines buttery, sweet and spicy flavors in a creamy coconut curry sauce. I tend to make this dish often for dinner and tastes just as good as leftovers. Salmon is on the fishy side, so this dish can be made with whatever your favorite fish is. I prefer salmon, because of how crispy the skin gets and the buttery flakiness of the flesh. I added some sweet baby peppers and some kumquats to brighten the dish. I started by searing the salmon on the skin side to get it nice and crispy. Once the skin is crispy you will want to remove it from the pan and add the curry paste. Cooking curry paste is very important. It cooks the oils, brings out the sweet and spicy flavors of the peppers, but also make it easier for digestion.


Prep Time: 10-15 minutes

Cook Time: 20 minutes


The Goods:

1 lbs salmon skin on or off

2 tsp green curry paste

5 sweet baby peppers

3 kumquats sliced

5 sprigs mint


The Method:

  1. Cut the salmon into 4 equal peaces. Season well with kosher ground

  2. In a 9inch pan, on medium high heat, add a little extra virgin olive oil and sear in a pan until the skin is crispy. Once crispy remove from the pan and set aside.

  3. In the same pan add a little more oil and saute the green curry paste for about 5 minutes on low heat.

  4. Pour in the can of coconut milk and fully stir in the paste

  5. Place the salmon back into the pan and bring to a low simmer. Simmer for about 10 minutes and then add the sweet peppers. Let that simmer for another 5 to 10 minutes.

  6. Salmon should be medium done to well done.

  7. Serve over rice and enjoy!

Comments


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Hey, how's it going

I'm Jorden Hand - the "hand" behind the hand that feeds you. The food you'll find here is inspired by the experiences I've gained through travel and working in some of the best restaurants Seattle has to offer. I Hope you enjoy these recipes as much as I enjoyed making them for you. 

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