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Salmon cooked in Thai Curry Sauce Recipe Video

  • 4servings
  • 45minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salmon filets - 2(approximately 1/3 pound each),(with skin on)

  2. Thai red curry paste - 2 tablespoons

  3. Coconut Milk - 1/2 can

  4. Thai fish sauce - 2 tablespoons

  5. Lettuce leaves - as required

  6. Jasmine rice - as required, cooked

  7. Fresh zucchini, yellow squash, red pepper or other vegetables - for steaming

  8. Kaffir lime leaf - 1, thinly slivered

Instructions Jump to Ingredients ↑

  1. Directions 1) In a bowl, add the Thai red curry paste, Thai fish sauce and coconut milk. Whisk ingredients until smooth to avoid lumps of curry paste.

  2. Marinating the Thai curry salmon fillets 1) Place marinade in a shallow casserole or baking dish.

  3. Add the salmon filets skin side up and marinate for 15 minutes.

  4. Steaming the Thai curry salmon fillets 1) Remove salmon fillets from marinade and place over lettuce leaves in a steamer, flesh side up.

  5. Cover the fish with remaining Thai curry marinade.

  6. Add cooked jasmine rice and fresh vegetables to second layer of steamer.

  7. Fill frying pan with one inch of water, bring to a boil.

  8. Fit steamer over frying pan, steam for about 5 minutes.

  9. Vegetables should be crisp and juicy, rice should be fluffy but not gummy, and the salmon filet should be steamed through and infused with a spicy, creamy curry flavor. Garnish the salmon fillet with few pieces of slivered kaffir lime leaf.

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