This is simply a scrumptious meal; you will want to prepare again and again. It looks elegant on the dish which makes it a perfect special occasion meal.
Total prep and cook time: 40 minutes Serves: 4
INGREDIENTS
4 boneless center cut salmon portions (4oz) each with skin on
2 ounces olive oil
1/8 cup diced celery
3/8 cup julienne onion
3/8 cup julienne red bell pepper
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 medium peeled sweet potato, cut into 1-inch pieces
1 medium Yukon Gold potato, cut into 1-inch pieces
1 can Coconut milk, unsweetened (13.6 oz can)
12 oz. chicken stock or water
1/4 cup red curry paste (I use the Thai kitchen brand)
2 ounces maple syrup
12 oz. Basmati or Brown rice (cooked)
DIRECTIONS
- Preheat oven to 350 degrees F. Season salmon with salt and pepper.
- Add one ounce olive oil to a large pot and heat until it barely starts to smoke. Add celery, onion, bell pepper, and sauté over medium heat until just tender.
- Add garlic and ginger and stir, sauté for 1-2 minutes.
- Add sweet potatoes, Yukon gold potatoes, coconut milk, and chicken stock, and stir. Bring to a simmer.
- Add red curry paste and maple syrup, simmer for 10 minutes. Taste the adjust seasoning with salt, pepper, more maple syrup and curry paste if needed.
- Pour 1 ounce olive oil into large sauté pan, cast iron or nonstick. Sear salmon portions, skin side down over medium heat until edges of skin start to brown. Transfer the portions to a baking dish lined with foil, skin side up. Bake for 6 – 8 minutes until just cooked (medium in doneness). Heat rice.
- To serve place 3 ounces of rice on right side of serving bowl. Ladle 3-4 ounces of coconut sweet potato curry next to the rice. Top rice with salmon fillet and serve.
Bon Appetit 😋
