Pan Seared Salmon with a Coconut Thai Curry Sauce



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

Ingredients:
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 

Preparation:
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. 

25 comments:

  1. I haven't had the chance to dine at Opal during visits to Santa Barbara, but I've heard good things - now I'll definitely have to give it a try. Beautiful dish, and I love that you served the salmon over quinoa!

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  2. Oh Laura! You will love it! It's sooooo good! Let me know when you are in town, let's get coffee or wine! :)

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  3. Oh this just looks insane. I have to try it!

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  4. I love Opal.....I eat a lot of salmon and you have kicked it up 100 notches. Trying soon. I hope you have a wonderful Tuesday.

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  5. This looks fabulous! I love salmon and love the flavors in this dish. Can't wait to try it!

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  6. I love this What a great story. I love foods that take us back in time. This sauce looks so, so good, Katie!

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  7. What a delicious looking preparation of salmon this is, Katie! How refreshing to hear you're incorporating salmon back into your routine now, too. It's such a hearty healthy fish! Thanks for sharing.

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  8. I love Opal too! Their phyllo wrapped prawns are my favorite! Love your version of their salmon!

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  9. The title "Coconut Thai Curry Sauce" got my full attention and start drooling already! I MUST try this. My kids love fish and we eat salmon quite a bit. But the salmon with coconut curry is a whole new thing. I can't wait to try this out! Exciting!

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    1. Nami-I'm sure you'll love it!! It's such a wonderful combination! :)

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  10. Wow this sounds just as amazing as it looks! Beautiful dish Katie! :)

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  11. I lucked into Opal when we were in Santa Barbara in February. We had a lovely dinner with extended family. I did have the salmon, so I can't wait to try this! So fun to see a restaurant that I know from across the country (I'm in Virginia).

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    1. Julie- Wow!! How neat is that! We, as you can tell, just love Opal! I hope you enjoy this dish!! :)

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  12. Makes me want to run out and buy some salmon to try this tonight! Looks fantastic!

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  13. --B E A U T I F U L

    My favorite fish of all TIME.

    Now, just a glass of red wine. X

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  14. Katie--This looks amazing!

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  15. Just beautiful! I can see how this one would best the aversions, it looks delicious!

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  16. A delicious sounding and looking meal! Salmon pairs so well with coconut.

    Cheers,

    Rosa

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  17. Thanks so much for stopping by my blog, Katie! It's definitely nice to meet another Cooking Light Blogger. :) The salmon looks amazing -- my hubby and I try to eat salmon a couple times a week and we're always looking for new recipes!

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  18. I'm always on the lookout for salmon recipes, especially because I just found out that I don't have enough of a fish intake. This looks absolutely amazing, which will make me want to have fish every day of the week!

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  19. LOVE this recipe; looks beautiful and so perfect for a summer dinner. Thank you for sharing! This week is going to be fun out West! I'm excited to meet you in Seattle for BlogHer Food and the TreeTop tour this week!

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  20. Honestly, this is far the best food recipe I've ever seen! I’ve tried a few different recipes for salmon. Yours looks good, too, so I’ll have to try it.Just watching the photo just makes me drool...yummy! hahaha

    Thanks for sharing this post

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  21. I love salmon and can’t wait to try the coconut curry! I swear, just this morning I was craving green coconut curry.

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  22. That, my friend is a beautifully seared salmon and fish and cocnut milk are paired well.

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