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Perfect crispy salmon and red Thai curry sauce

By on March 8, 2013
Perfect salmon and red Thai curry sauce
 
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Prounouncing the dish is easier than Chef’s Groenesteyn’s name, but trust us it really is the best way to sear a salmon fillet and acheive a crispy skin.
Author:
Serves: 1

Ingredients
  • 1 8 oz skin on spring Salmon fillet
  • 1 tsp+ 1 tbsp olive oil
  • pinch sea salt
  • pinch pepper
  • red Thai curry sauce:
  • 1 stalk minced lemongrass
  • 2 tbsp minced fresh ginger
  • 2 tbsp minced fresh garlic
  • 1 minced shallot
  • 50 grams red Thai curry past
  • 1 can coconut milk
  • zest of 1 lime
  • 2 tbsp honey

Method
  1. Score the skin in a parallel formation
  2. Season both sides of the fish with salt and pepper, trying to get some of the seasoning between and in the scored area
  3. Rub 1 tsp olive oil on the skin
  4. Heat a non stick frying pan on medium high heat
  5. Add 1 tbsp olive oil to pan
  6. Carefully place salmon fillet in pan skin side down
  7. Turn heat down to medium and allow the salmon to cook about ⅔ of the way thru
  8. Remove the pan from heat and flip the salmon over just for 1 to 2 minutes
  9. Serve with red Thai curry sauce.
  10. Red Thai curry sauce:
  11. In a medium saucepan over medium hear, cook lemongrass, ginger, garlic and shallot for 2 minutes.
  12. Add curry paste and cook for 1 minute.
  13. Add coconut milk, honey and reduce liquid by half.
  14. Finish sauce with lime juice and zest.
  15. Strain sauce through a fine mesh strainer and it’s ready to serve.

 

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