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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » Salmon for Supper
This super speedy recipe is perfect for a weeknight meal. It's based on Cooking Light's Broiled Tilapia with Thai Coconut Curry Sauce. I don't care for the texture of tilapia, so I made it with salmon. Red curry paste can be quite hot, so I add 1/2 teaspoon at a time until the heat level of the dish is right for us. In this dish, 1 teaspoon of red curry paste gave us the perfect heat level. We love ginger and garlic, so I used more than the original recipe called for. Adding more brown sugar can temper the heat of this dish if you unwittingly add too much curry paste. I also made just two portions of salmon, but the full amount of sauce.
I served this with Brown Basmati Rice with Edamame. I use the pasta method to cook brown rice, then toss in the edamame for a minute once the rice is cooked to the desired tenderness, about 25 minutes.
The extra sauce was much hotter the next day when I had it for lunch served over the leftover brown rice with edamame.
Broiled Salmon with Thai Coconut-Curry Sauce
(adapted from Cooking Light)
Serves 2, with extra sauce
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon sesame oil. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce
Side dish suggestion: Brown Basmati Rice with Edamame.
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