Salmon with Red Curry
Recipe by Chef Quintin Mapes
Mykel’s Restaurant
Soldotna, Alaska
Ingredients
4 to 6 salmon fillets, 6 to 8 oz each
Salt and pepper to taste
1 tbsp peanut oil
Sauce
1 can of coconut milk, 13.5 oz
2 cups heavy cream
3 tbsp Mae Ploy Red Curry Paste (more or less for your preference)
2 basil leaves, chiffonade
Coconut Jasmine Rice
1 can of coconut milk 13.5 oz
1 3/4 cup water
2 cups jasmine rice
Stir Fried Vegetables
1 medium napa cabbage, julienned
1 red bell pepper, julienned
1 red onion, julienned
1 carrot, julienned
1 zucchini, julienned
2 tbsp peanut oil
Preparation
1. Season salmon; set aside.
2. Combine all sauce ingredients in a small sauce pot and simmer for 5 minutes, occasionally whisking. Add basil and reduce heat to low.
3. Rinse rice in a mesh strainer under cold water for 1 minute. Add rice, coconut milk, and water to a quart pot with a lid and bring to a boil. Turn heat to low and cook for 15 minutes or until liquid is gone. Set aside.
4. Place a sauté pan with a lid over medium-high heat and add 1 tbsp of peanut oil. Sear the fish on one side until golden, flip over, place the lid on the pan and set to the side of the stove to finish cooking.
5. Sauté julienned vegetables in 2 tbsp of peanut oil; don’t overcook, keep crisp.
To serve: place sauce in a bowl, add a scoop of rice, place vegetables and top with salmon fillet. Garnish with whole basil leaf.
Mykel’s Restaurant
35041 Kenai Spur Highway
Soldotna, AK 99669