Green Curry Salmon With Green Beans Recipes

GREEN CURRY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 400°. Place salmon in an 8-in. square baking dish. Whisk together coconut milk and curry paste; pour over salmon. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes., Meanwhile, in a small saucepan, combine rice, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes., In a large saucepan, place steamer basket over 1 in. of water. Place green beans in basket; bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until beans are crisp-tender, 7-10 minutes. Toss with sesame oil and sesame seeds., Serve salmon with rice, beans and lime wedges. Spoon coconut sauce over the salmon.

GREEN CURRY SALMON

Steps:

• Heat oven to 450°F. Line a baking sheet with parchment* or foil. Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. Remove from the oven and set aside.
• Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often. Add in the green curry paste* and sauté for 1 minute, stirring often.
• Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce. Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low. Stir in the dark green bok choy leaves and the lime juice until combined. Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.
• Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.

GREEN CURRY SALMON RECIPE

Steps:

• Gather the ingredients.
• Season the salmon fillets with white pepper and brush with soy sauce. Set aside while you make the sauce.
• In a small saucepan, heat enough coconut or vegetable oil to coat the bottom of the pan. When the oil is shimmering, add the curry paste and stir to break up. (Be careful; the paste may splatter.) Add the lime leaves and continue cooking for a couple of minutes or until the paste is very fragrant.
• Add the coconut milk and stir to distribute the paste in the milk. Simmer the sauce until it has reduced by about a third. Taste and add sugar and fish sauce to balance the flavors if necessary. With the Mae Ploy brand of curry paste, a teaspoon of each enhances the flavor. Cover the pan and keep the sauce warm while you cook the fish. If the sauce becomes too thick or is too spicy for your taste, add a couple more tablespoons of coconut milk.
• To cook the fish, heat a thick coating of oil in a skillet large enough to hold both fillets without crowding. When the oil is shimmering, carefully place the fish in the skillet. Cook for 3 to 4 minutes, depending on the thickness of the fish (3 minutes for 1/2 to 3/4 inch thick fillets; 4 minutes for 1-inch). Turn the fish and cook the other side for another 3 to 4 minutes.
• Drizzle with the warm curry sauce and garnish with the bell pepper and basil. Serve with plain or coconut rice. Notes:

GREEN BEAN CURRY

Steps:

• Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

THAI GREEN CURRY SALMON

Steps:

• Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.
• Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add ½ cup of water.
• Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.
• Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.
• Serve hot over rice.