Red Curry Salmon Steaks


Red Curry Salmon Steaks

Diane Wiese, F/V Martin Is

Serves 4-6



4-6 Copper River salmon steaks
2 Cups Jasmine Rice Prepared as directed, keep warm.

3 Tbs red curry paste
1 Tbs fish sauce
2 Tbs sugar
3 Cans coconut milk (13oz)
4 Cups chicken broth
2 Large Lime Leaves, fresh or frozen
2 red bell peppers cut into 1″ cubes
1 Large green or yellow zucchini chopped into half circle pieces
2 Cups fresh Thai basil leaves
1 Cup fresh chopped cilantro
1 Jalapeño pepper, seeded and sliced thin
3 Tbs olive oil
Salt and pepper to season




Coconut Curry Sauce


- While grill is heating prepare the jasmine rice and set aside
- In a non-stick frying pan over medium low heat, combine red curry paste, fish sauce, sugar. Stir thoroughly
- Add 1 can of the coconut milk, bring to a simmer and reduce to
medium-high heat. Continue stirring well.
- Consistency will be thicken after about 15 minutes.
- Add the Lime leaves.
- Add the remaining can of coconut milk and stock and simmer 5 minutes
- Add bell pepper & zucchini, cook until slightly tender
- Remove the lime leaves
- Turn the heat off and add the cilantro and basil


Grilled Salmon Steaks


- Grease a well-cleaned grill thoroughly with non-stick cooking spray
- Grill fish for at least 5 minutes on each side or until internal temperate reaches 140 F
- Remove salmon from the grill and cover with foil to keep warm
- To serve, ladle sauce over plated salmon and rice. Garnish with jalapeño and basil


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