Seared Salmon With Coconut Curry Sauce
Servings
Makes 1
Prep Time
10-15 Minutes
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Ingredients
- 1 lb King Salmon, cut into 4oz portions
- 16 oz Mashed Potato
- 4 fl-oz Heavy Cream
- 4 oz Butter
- 1 stick Cinnamon
- 2 ea Green Cardamom pods
- 2 ea Clove, whole
- 1 Tbsp Cumin seeds
- 5 Tbsp Blended Olive Oil and Canola Oil
- 1 cup Yellow Onion, sliced
- 1 tsp Crushed Red Pepper Flakes
- 2 Tbsp Garlic, Minced
- 3 Tbsp Ginger, Minced
- 1 Tbsp Curry Powder
- 2 tsp Turmeric Powder
- 1 cup Water
- 1 Tbsp Vegetable Base, sauteed
- 1 1/2 cup Coconut Milk, Light
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce
- 2 tsp Honey
- 1 ea Lemon, zest
- 2 ea Baby Bok Choy, cut in half and cored
Recipe Preparation
- Portion salmon into 4oz. portions and reserve.
- Heat cream, butter, cinnamon, cardamom pods, cloves and cumin seeds over low heat for 20 minutes to steep flavor into liquid. strain and reserve liquid.
- Warm mashed potatoes in a steamer or oven. After warm, fold in reserved liquid and hold hot for service.
- Heat 2 tablespoons of oil in a saucepan over medium heat, sauté onion for 4-5 minutes to soften.
- Add crushed red pepper, garlic, ginger, curry powder and turmeric powder and sauté for an additional 2 minutes
- Deglaze the pan with water and scrape the bottom of the pot well, add in vegetable base and whisk till the base is dissolved into the liquid.
- Bring liquid to a simmer and reduce heat. Let the liquid simmer for 10 minutes
- Remove from heat and strain, reserving liquid. Return liquid to sauce pot and put back on medium-low heat.
- Add coconut milk, soy sauce, fish sauce, and honey. Stir well and let the sauce simmer for an additional 5 minutes to let flavors come together.
- Add the zest of the lemon, taste and adjust the seasoning with salt and pepper as needed. Keep warm for service.
- Heat a large sauté pan over medium-high heat, when hot add the remaining 3 tablespoons of oil to the pan.
- Season salmon with salt and pepper and then sear in a saute pan for 3-5 minutes or 2/3 doneness on one side and flip salmon to finish cooking. Remove salmon from pan and keep hot for plating.
- In saute pan sear and lightly cook each half of the bok choy for 2 minutes on each side, season with salt and pepper, then reserve warm for service.
- Each bowl will get 5-6 oz. of mashed potato, a piece of sautéed salmon, 1 half piece of sautéed bok choy, and 3 ounces of sauce.
