'); ?> '); ?> '); ?> '); ?> '); ?> '); ?> '); ?> '); ?> '); ?> '); ?> '); ?> '); ?> '); ?> '); ?>
Skip to content
食谱

Salmon Poached in a Coconut Curry with Green Beans, Thai Chiles and Baby Spinach

Curry and chiles infuse delicious hints of smoke and heat into the coconut milk of this poached, fresh salmon. Pair with California Pinot Noir or California Chardonnay.

Ingredients


做法

Serves 4

Curry and chiles infuse delicious hints of smoke and heat into the coconut milk of this poached, fresh salmon. Pair with California Pinot Noir or California Chardonnay.

Ingredients:

4 tablespoons (60ml) vegetable oil, divided

¼ cup (30g) thinly sliced shallots

2 tablespoons (30ml) curry powder

3 cups (750ml) canned coconut milk

½ teaspoon (2.5ml) salt

4 (6 ounce/170g) salmon fillets, 1 ½- inches (3.75 cm) thick, skin on

8 ounces (225g) green beans, ends removed, cut at an angle crosswise into three pieces

4 cloves garlic, thinly sliced

3 red Thai chiles, stems removed, thinly sliced crosswise (use gloves when working with these hot chiles)

4 individual servings, cooked white rice

6 handfuls spinach leaves

2 limes, each cut into eight wedges

Salt and freshly ground black pepper

Directions:

Heat two tablespoons (30ml) of the vegetable oil in a large saucepan over medium-high heat. Add the shallots and cook and stir until lightly browned. Stir in the curry powder and cook for 15 seconds.

Stir in the coconut milk and the ½ teaspoon (2.5ml) salt. Bring to a boil.

Reduce the heat to medium-low.

Add the salmon fillets, skin-side down, cover and simmer for 10 minutes.

Remove the pan from the heat and set it aside for 3 minutes. Transfer the filets carefully (without breaking them) to a plate and set aside.

Bring the curry liquid back to a simmer, uncovered, over medium heat and cook for 5 minutes. Remove from the heat and cover.

Heat 1 tablespoon (15ml) of the remaining vegetable oil in a medium, heavy-bottomed skillet over medium-high heat. Add the beans and cook and stir for 2 minutes. Add the garlic and cook and stir until it is slightly brown. Add the chiles and stir for a few seconds. Remove from the heat and season to taste with salt.

In another medium, heavy-bottom skillet heat the remaining tablespoon (15ml) of vegetable oil over medium-high heat. Add the spinach and toss and cook just until it starts to wilt. Transfer the spinach to a bowl and season to taste with salt and pepper.

Carefully remove the skin from each fillet.

Divide the rice among 4 serving bowls.

Place a fillet on top of the rice.

Divide the spinach and green beans among the bowls, placing them on either sides of the fillet.

Ladle desired amount of curry liquid through a medium mesh sieve over the salmon.

Serve with lime wedges.

Share this
Share on FacebookShare on PinterestShare on TwitterEmail ThisPrint This