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. 

Baked Salmon w/a Shallot, Tomato Sauce

This fish was extremely light and juicy. I usually sear my salmon and bake it but I think I may change my salmon ways. Baking/poaching the salmon really makes it very tender and soft. Instead of using just foil paper I placed parchment on top of the foil and wrapped the salmon. The salmon is very mild and I would suggest rubbing the salmon with minced garlic, subtracting the 1tsp oregano for 1/2 tsp, use 1Tb fresh thyme instead of dried and add extra spices to entice your taste buds!  

Ingredients:

• 4 (5 oz) Salmon fillets
• 2 tsp olive oil plus 2 Tb 
• Salt and pepper to taste 
• 3 tomatoes chopped
• 2 large shallots chopped
• 1Tb garlic, minced
• 2 Tb Lemon juice
• 1 tsp oregano (I used 1/2 tsp oregano)
• 1 tsp dried thyme (I used 1Tb fresh thyme)
• Add any other spices (I used 21 seasoning salute from Trader Joe's)
• 1 cup brown rice (I use sweet brown rice)
• 2 cups chicken stock
• Salt and pepper taste rice

Directions:

• Preheat oven to 400 degrees
• Rub the salmon with olive oil and sprinkle with salt and pepper.
• Stir 2 cups chicken stock with 1 cup brown rice in a pot, bring to a boil then simmer covered for about 45 mins, stirring occasionally. 
• In a medium bowl stir the tomatoes, shallots, 2 Tb olive oil, lemon, oregano, thyme, salt, pepper, and extra spices.
• Place salmon fillet skin side down on the parchment and foil paper spoon the tomato mixture on top of the salmon to completely cover the fish and seal the packet close. Repeat with the remaining salmon fillets.
• Place the wrapped salmon fillets on a baking sheet and bake for about 25 minutes, or until cooked thoroughly. 
• Scoop the brown rice on a plate and place the salmon fillet on top of the rice. Spoon the sauce over the salmon and serve.

Recipe adapted from Giada De Laurentiis