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| Thai Red Curry Wild Salmon |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
The great pairing of flavours in this recipe will pleasantly surprise your
family and guests.
Makes 4 servings
4
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175g (6 oz) wild Alaska Salmon fillets |
| 4 |
shallots, sliced |
| 2 |
garlic cloves, crushed |
| 1 |
400 ml can coconut milk |
| 300 ml |
vegetable stock or fish stock |
| 2 Tbsp. |
Thai fish sauce (nam pla) or light soy sauce |
| 3-4 Tbsp. |
Thai red curry paste |
| 2 Tbsp. |
prepared "fresh lemon grass |
| 1 Tbsp. |
prepared fresh ginger |
| 1 Tbsp. |
chopped fresh coriander |
| 3 |
fresh or dried kaffir lime leaves |
| 1 |
red chilli, deseeded and thinly sliced (optional) |
| 175 g |
fine or flat rice noodles |
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salt and freshly ground black pepper |
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fresh coriander sprigs, to garnish |
- Put all the ingredients, except for the salmon and noodles,
into a wok or very large saucepan. Heat and simmer gently for 10 minutes.
- Put
the noodles into the wok or saucepan and stir gently. Lay the salmon fillets
on top and cook over a very low heat for about 10 minutes, covered
with a lid or a piece of foil, so that the salmon steams gently.
- Check the seasoning, adding salt and pepper to taste. Ladle the
broth into warmed serving bowls and garnish with sprigs of fresh coriander.
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and Coriander Couscous
