Quick and easy salmon made exotic with coconut curry sauce. The trick in this recipe is to caramelize garlic, ginger and lemongrass with sugar before adding the coconut milk.
The simple sauce has deep flavor, because:
- First we bake the salmon first to add color and flavor to the salmon as well as leaving tasty brown bits in the skillet , that adds flavor into the sauce.
- Caramelize the garlic, ginger, lemongrass with a touch of sugar. It’s amazing how much more flavor that adds to an otherwise simple sauce!
If you’re wondering if salmon is good for you, the answer is yes, we should all eat more of it! It’s rich in protein and Omega 3 fatty acids which do all sorts of good things for you – brain, joints and heart. So don’t shy away from salmon because you think it’s too fatty or too high in calories – it’s good fat.
Lemon grass: Peel outer layers and just use the bottom 12 cm of the stalk, the part that’s white and very pale green that can be grated
Chili Paste: Any chili paste is fine here. It adds spiciness and color to the sauce.
Variations: This recipe works great with any fish and prawns/shrimp.
Rate this recipe
1 People Rated This Recipe
Average Rating
No comments yet.