Hubby and I frequent Opal restaurant here in Santa Barbara. When we are able to break free for the night this is where we always decide to dine. Actually, this is where we had our very first date! We still order the same exact meal we ordered that day 4 1/2 years ago; phyllo wrapped prawns in a coconut curry sauce and the lemongrass crusted salmon filet with a Thai curry sauce. This meal is deemed a "local favorite" and for good reason, it's simply amazing!
After my last pregnancy, I developed an unfortunate aversion to seafood. Hubby and I went from eating salmon 5 times per week to zilch! The only salmon dish I could happily eat was from Opal. Although the past few weeks I've been trying to incorporate seafood back into our routine.
This recipe is my version of our favorite salmon dish. It's simple, elegant, and delicious!! The lemongrass loans a flavorful yet not overpowering citrus flavor; and the quinoa adds a nice nutty crunch! I know you will enjoy this yummy meal as much as we did!
Pan Seared Salmon Fillet with a Coconut Thai Curry Sauce
Recipe created by Epicurean Mom
Yields 3 servings
1 tablespoon lemongrass, finely minced
1/2 teaspoon garlic, chopped
1 1/2 tablespoons butter
1 can coconut milk, about 14 ounces (I used *lite* Thai kitchen)
1 teaspoon red curry paste
1 1/2 teaspoons honey
1 1/2 teaspoons lemon, juiced
1/2 teaspoon salt
Pinch of pepper
1 teaspoon chives, minced
2 1/2 tablespoons olive oil
3-6oz salmon fillets
1 1/2 cups cooked quinoa or basmati rice
Melt butter in a large saute pan over medium-medium/low heat. Add lemongrass and garlic, sauteing until fragrant, about 1 minute. Add the coconut milk and red curry paste, stir until completely dissolved. Add honey, lemon, salt and pepper. Bring to a slow boil, turn down heat and simmer until slightly thickened, about 5-7 minutes. Stir in the chives, cover and set aside.
Preheat 1 1/2 tablespoons olive oil in a large heavy bottomed cast iron skillet or saute pan over medium heat, for 2 minutes. Sprinkle both sides of salmon fillets with salt and pepper, add to heated pan. Turn heat to medium-high heat and cook for 3 minutes. Flip fillets and cook for 5 minutes, until browning, or flakes easily with a fork (cooking time depends on fillet thickness.)
Spoon 1/3 quinoa/rice onto an individual plate. Place one salmon fillet on top and spoon 1/3 of coconut thai sauce over salmon. Repeat with remaining fillets.