Pan-Seared Salmon With Green Curry Sauce

4 from 5 ratings

This salmon recipe is adapted from one of my favorite dishes to make, Thai Green Curry Chicken. It's a great, easy dinner-for-two weeknight option. Click here to see The New and Improved Farm-Raised Salmon story.

Servings

servings

Ingredients

one 13 1/2-ounce can of coconut milk
3-4 tablespoon thai green curry paste, or more for desired level of spice
3 teaspoon fish sauce
1 tablespoon freshly grated ginger
one 5-ounce can of bamboo shoots
3/4 cup honshimeji mushrooms, trimmed (or other small, tender mushrooms)
10 grape tomatoes, cut in half lengthwise
zest of half a lime
one 12-ounce salmon fillet, skin on, preferably from a sustainable fish producer
salt and pepper, to taste
olive oil

Directions

In a medium saucepan over low heat, add the coconut milk, green curry paste, fish sauce, and grated ginger and stir to incorporate evenly. Then add the bamboo shoots, mushrooms, grape tomatoes, and lime zest. Simmer for about 25 minutes.
Season the salmon fillet well with salt and pepper. In a medium pan over medium-high heat, sear the fish skin side down for about 3 minutes, then turn off the heat and flip the fish to cook the other side for about 1-2 minutes, for medium rare (cook longer if desired).
To serve, plate the fish with a couple generous ladles of the sauce (adding a side of rice if desired).