Crispy Skin Sockeye Salmon
Spicy Coconut Curry
Brown Basmati, Roasted Peanuts, Scallion, Cilantro
This piquant SALMON FUSION dish really packs in the flavors! It is an amalgamation of exotic Indian/ Thai/ Mexican elements featuring wild-caught sockeye from the pristine waters of Alaska, and then served on English dinnerware to boot! It’s a very tasty, almost effortless Global-Style dinner with a complex flavor profile and easy prep…
Crispy Skin Salmon, Spicy Coconut Curry Recipe
Spicy Coconut Curry
1 T. olive oil
1 T. yellow curry powder (good quality)
1/2 c. red jalapeño salsa roja
1/2 c. coconut milk (unsweetened)
juice from one lime
This Salsa Roja is a taqueria style creamy-spicy Hatch, New Mexico sauce made from red jalapeño peppers with predominantly avocado oil and lime juice. (Salsa roja can be made from scratch, but this Fresh Chile Co. version is fast, easy, and excellent in this dish).
Heat olive oil in a medium sauté pan over medium-high heat. Stir in curry powder for about 30 seconds to release the flavor of the spices. Add salsa roja and coconut milk. Bring up to temperature then simmer 10 minutes. Add lime juice and salt to taste.
🔥 This is spicy, yet really flavorful! To decrease the amount of heat: change the ratio of salsa roja to 1/4 c. and coconut milk to 3/4 c.
Crispy Skin Salmon
6 oz. sockeye salmon fillets, skin-on, pin bones removed
sea salt and fresh ground black pepper
Let salmon come close to room temperature before cooking. Pat dry with paper towels. Generously coat all sides of the fillets with olive oil. Season all sides with salt and pepper.
Place salmon skin-side-down in a non-stick skillet heated over medium-high heat. Cook approximately 5 minutes until skin becomes crispy. Flip and cook the other side 1 minute.
Add salmon to the heated curry sauce, skin-side-up, taking care not to submerge the skin. Simmer 2 – 3 minutes.
brown basmati rice
roasted peanuts, rough chopped
Spoon hot basmati rice in the center of wide shallow bowls. Ladle Spicy Coconut Curry around the rice. Place salmon, skin-side-up, in the center. Toss peanuts, cilantro, and scallion together then scatter generously over the salmon.
About the Dinnerware
The Spode Blue Room Collection
Larger: ‘FLORAL’ First Introduced c. 1830
Smaller: ‘CARAMANIAN’ Traditions Series. First Introduced c. 1809
Underglaze print from a hand engraved copper plate. Made in England.