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Thai Style Wild Alaskan Sockeye Salmon Filet

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Rate this recipe 4.3/5 (6 Votes)

Ingredients

  • For the Sauce:
  • 1 Wild Alaskan Sockeye Salmon filet
  • 3 Tablespoons chopped fresh garlic
  • 3 Tablespoons chopped fresh ginger
  • 1/4 cup red curry paste
  • 1- 15 ounce can coconut milk or more for desired taste, or to mellow the flavor a bit (you can freeze leftover coconut milk for later use)
  • 1 teaspoon bottled fish sauce
  • 1 good squeeze from half a lime
  • 1 Tablespoon fresh chopped Thai basil (optional)
  • For the Vegetables:
  • 1 small red pepper, sliced thin
  • 2 handfuls of sno peas, strings removed
  • 1 bunch scallions, sliced lengthwise
  • 1 dozen button mushrooms, sliced thin

Details

Servings 6
Cooking time 60mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Grill the salmon about 3- 4 minutes each side. Saute garlic and ginger in oil for about 1 minute then add red curry paste and stir, cook for another minute. Add coconut milk and cook until heated through. Add fish sauce, lime juice and the chopped Thai basil. Cook another few minutes. Meanwhile, saute the vegetables in oil until crisp tender and still bright colored. Pour sauce into serving tray, top with salmon and cover with sauteed vegetables.

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