Broiled Salmon with Thai Red
Curry Sauce
Zabriskie Point,
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Thai Red Curry Sauce |
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2 tsp. peanut oil 1 tsp. minced garlic 1 tsp. minced peeled fresh ginger 1 tsp. coriander seeds, cracked 1 ½ tsp. curry powder 1 ½ tsp. Thai red curry paste 1 ½ tsp. paprika ½ tsp. ground cumin 1 ¼ c. unsweetened coconut milk 2 T. plus 2 tsp. tomato puree 2 tsp. soy sauce 1 T. plus 1 ½ tsp. firmly packed brown sugar |
Heat the peanut oil in a medium saucepan over medium heat and sauté the garlic and ginger until the garlic is lightly browned. Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin. Sauté over low heat for 2 minutes. Stir in the coconut milk, tomato puree, soy sauce, and brown sugar. Increase the heat, bring the sauce almost to a boil, and remove from the heat. |
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4 salmon fillets (4 oz. each) Paprika Lemon basil Chicken stock |
Arrange fillets on a baking sheet and sprinkle with
paprika and lemon basil. Broil for
three minutes. Pour chicken stock over
the fillets and bake at 450 degrees for 9 minutes. Do not overcook. A recipe from Terra restaurant, St.
Helena, CA. |