Coconut Curry Salmon is a traditional (Thai-inspired) Fusion recipe for a dish of leftover cooked fish in a coconut milk curry sauce that's great for using-up leftovers. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Coconut Curry Salmon.
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This recipe both continues with the current curry recipe theme and gives you a tasty dish that you can employ to use-up leftover salmon. What’s even better, it’s on the table in just 30 minutes. This recipe was developed to use-up leftover roast fish (it will also work with large white fish) but you could substitute salmon steaks, just cook the salmon for 10 minutes [5 minutes on the heat and 5 minutes poached off the heat].
Ingredients:
For the Red Curry Paste:
1 shallot, chopped
1 stalk fresh lemongrass (remove the dry outer layer)
1 to 2 red chillies
4 garlic cloves
1 thumb-size piece galangal, peeled and sliced
2 tbsp tomato puree
2 tbsp fish sauce (Nam Pla)
2 tbsp freshly squeezed lime juice
1 to 2 tsps Asian chilli powder
1 to 3 tbsp coconut milk, for desired consistency
1 tsp shrimp paste
1 tsp palm sugar or brown sugar
1 tsp ground cumin
3/4 tsp ground coriander seeds
1/4 tsp ground white pepper
1/4 tsp ground cinnamon
For the Curry:
1 tbsp olive oil
1/2 medium onion, thinly sliced
400g (14 oz) tin of chopped tomatoes (with juices)
120ml (1/2 cup) unsweetened coconut milk (tinned is fine)
2 tbsp coriander (cilantro) leaves, finely chopped
60g (2 cups) baby spinach
400g (14 oz) leftover roast salmon, cut or broken into chunks
Spices:
2 cloves garlic, minced
2 tsp fresh ginger, minced
1/2 tbsp red curry paste
1/2 tbsp curry powder (I used medium Madras)
1/2 tsp palm or brown sugar
1/2 tsp sea salt
1/8 tsp freshly-ground black pepper
Lime wedges, to accompany
Method:
Begin with the red curry paste. Combine all the ingredients in a blender or food processor. Pulse to chop then run the motor to create the Thai curry paste. If it’s too thick to blend properly add a little more coconut milk. Any leftovers can be stored in an air-tight jar in the refrigerator for up to a week or can be frozen for up to six months.
Heat the oil in a large heavy-based pan, or deep frying pan (skillet) add the onion and fry for 5 minutes, until soft and lightly colour then scatter over or mix in the spices. Stir to combine well and cook for 90 seconds until aromatic.
Add the liquid ingredients, bring to a boil. Stir in the spinach to wilt then reduce to a low simmer and cook, covered, for 3 minutes (add the fresh salmon at this point).
Gently mix in the salmon and cook, covered, for 2 minutes. Turn off the heat and allow everything to steam for 2 minutes.
Scatter over the coriander leaves then serve on a bed of rice. Accompany with lime wedges.
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