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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