Crispy skin salmon with coconut red curry.
Cook time: 15 mins | Prep time: 10 mins | Serves: 4
Ingredients.
4 x 140g salmon fillets with skin
1 tablespoon ghee
1 brown onion, thinly sliced
2 garlic cloves, roughly chopped
4cm ginger, roughly grated
1 broccoli, florets cut, stem discarded
1 tablespoon red curry paste, good quality
400ml coconut cream
1 teaspoon tamarind
3/4 cup frozen peas
salt and pepper to taste
Garnish
5g mint leaves
5g Thai basil, can use normal basil
1 tablespoon fried shallots, optional
Method.
1. In a non stick frying pan, add 1 tablespoon of ghee. On medium to high heat add the salmon fillets, skin side down. Cook for 4-5 minutes. Set aside, skin side up.
2. In the same pan with the excess ghee, add onion, garlic and ginger. Stir and cook on medium heat for 3 minutes.
3. On medium to high heat add broccoli florets and sear for 2 minutes.
4. Add the red curry paste, coconut cream, tamarind paste and nestle the salmon fillets, skin side up, into the pan. Simmer for 4-5 minutes. Submerge peas into the curry and simmer for 2 minutes more. Add salt and pepper to taste.
5. Serve with herbs and fried shallots alongside cooked rice.
