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 and Brown Basmati Rice with Edamame

Broiled Salmon with Thai Coconut-Curry Sauce

(adapted from Cooking Light)

Serves 2, with extra sauce

Sauce:
1/2 teaspoon sesame oil
4 teaspoons minced peeled fresh ginger
4 cloves garlic, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
1-2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce can light coconut milk
2 tablespoons chopped fresh cilantro
Salmon:
1/2 teaspoon dark sesame oil
2 (6-ounce) salmon fillets

Preheat broiler.

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.

Posted July 8, 2007 9:59 AM in Gluten-Free, Recipes, Test Kitchen, Weeknight Saviors

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