In A Heartbeat Atlantic Salmon With Red Curry Coconut Sauce Recipes

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IN A HEARTBEAT ATLANTIC SALMON WITH RED CURRY COCONUT SAUCE



In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce image

Make and share this In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce recipe from Food.com.

Provided by I Cook Therefore I

Categories     Curries

Time 20m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 10

1 (13 1/2 ounce) can coconut milk
1 cup tomato and basil pasta sauce
1 teaspoon fresh ginger, grated
3/4 shrimp bouillon cube
1/4-1 teaspoon red curry paste
1/2 bunch fresh cilantro, chopped
salt
pepper
4 -6 ounces salmon fillets
vegetable oil

Steps:

  • In a medium saucepan, combine coconut milk, tomato sauce, ginger, shrimp bouillon, and curry paste.
  • Bring sauce to a boil over medium high heat, stirring constantly.
  • Immediately lower temperature to medium low and simmer for 7 minutes, stirring occationally.
  • Stir in cilantro and remove from heat; season with salt and pepper to taste.
  • Meanwhile, brush salmon with vegetable oil and season to taste with salt and pepper on both sides.
  • Grill for 3-5 minutes on each side, or until cooked to taste.
  • Pour the sauce over the salmon and serve with rice if you like.
  • Enjoy!

Nutrition Facts : Calories 393.5, Fat 17.6, SaturatedFat 15.7, Cholesterol 12.9, Sodium 58.8, Carbohydrate 53.4, Fiber 0.3, Sugar 51.5, Protein 7

THAI RED CURRY / COCONUT SAUCE (FOR SALMON)



Thai Red Curry / Coconut Sauce (For Salmon) image

This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.

Provided by Oolala

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 tablespoon light brown sugar
1 1/2 teaspoons fresh lime juice
1 pinch salt
2 teaspoons cornstarch
8 fresh basil leaves

Steps:

  • Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
  • Taste and adjust to your preferences.
  • Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
  • Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
  • Keep sauce warm but be careful not to simmer for a long time.
  • Serve sauce over the fish with Jasmine or Basmati rice.

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