Salmon Red Curry With Mango Recipes

SALMON RED CURRY WITH MANGO

Steps:

• Cut the fish into 2 8 oz. portions or 4 4 oz. portions as desired.
• Lightly season the fish with salt on all sides.
• Add lemongrass powder and toss well.
• Heat the oil in a skillet.
• Toss the fish in rice flour and shake off the excess flour.
• Add the fish to the hot pan, skin side down.
• Sear the fish on both sides, about 3 minutes on each side.
• Remove fish to a paper towel lined plate.
• Discard excess oil, leaving 1 tablespoon in the pan.
• Add curry paste and fry on medium heat for about 5 minutes.
• Add coconut milk. Whisk together and bring to a boil.
• Reduce to a simmer and cook for 5 minutes on low heat.
• Add fish and spoon the curry sauce over the fish. Cook until fish is cooked through, about 5 minutes.
• Add mango and cook for another 2-3 minutes.

CURRY SALMON WITH MANGO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
• Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
• Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

CURRIED SALMON WITH MANGO CHUTNEY

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
• Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
• Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.