We Met in May: Salmon Curry

We Met in May is an extremely cute romance game that my good friends Nina Freeman and Jake Jefferies just released this week. These two are extremely wonderful people, I’m so happy to have them in my life, and excited that this project is out for everyone to enjoy. This game takes a look at a few dates that the two of them have had during the start of their relationship. After playing each of these dates, I knew how genuine each of these were because knowing the two of them, this is exactly how things would play out. They are both so adorable and honest to each other about their feelings. The art and the music are both perfect for the story being told. Everything about this game is just so wholesome. I really enjoyed playing through the game and getting a little extra insight on how the two of them got together. I love the two of them and I’m so happy they released this game about their relationship. It is all extremely relatable!

While they were working on the game, Nina mentioned that one of the vignettes was going to involve Jake cooking a meal. Right away, I told them I would be interested in working with them and helping them create a delicious recipe. We spoke and I helped them come up with a unique dish that they would enjoy eating. After Jake mentioned wanting to use salmon and that it should be something cooked on the stove, we decided that a salmon curry would work perfectly. I got cracking on a recipe that would fit in the game. This recipe ended up being a huge hit in my house! Jeff could not get enough of it and has requested it several times now. I am extremely happy that Nina and Jake included me in the project and that I was able to give them a hand. I hope they enjoy this recipe as much as we did.

Chili Paste
½ red bell pepper, chopped
1 lemongrass, chopped
3 fresno red chili peppers (or other red hot pepper of choice)
1-inch piece of ginger, peeled and sliced
5 garlic cloves
1 shallot
5 black peppercorns
3 sichuan peppercorns
1 tbsp red pepper flakes
1 tsp salt
1 tsp ground coriander
1 tsp sugar
juice of 2 lime

Salmon Curry
1 pound salmon, skin on and cut into 4 portions
2 king oyster mushrooms
1 lemongrass
½ cup vegetable broth
2 ½ cups coconut milk
1 tbsp fish sauce
1 tbsp lime zest
2 tbsp lime juice
salt and pepper

rice noodles, cooked
cilantro
scallions

Place all the ingredients of the chili paste in a food processor. Process until extremely smooth. Can be stored in the refrigerator in an airtight container for up to 1 week.

Salt and pepper both sides of the salmon. Heat a large pan over medium-high heat. Place the salmon skin-side down and cook until the skin crisp up, about 5 minutes. Flip and allow the top to lightly brown. Transfer to a plate and set aside.

In the same pan, add the lemongrass and oyster mushrooms. Cook until the mushrooms start to crisp up.

Remove the mushrooms and set aside. Add the chili paste, vegetable broth, and coconut milk. Bring to a simmer and reduce the heat to medium.

Add the salmon and cover. Cook for 8 minutes, or until the salmon registers an internal temperature of 145°F.

Remove the salmon and add the mushrooms back. Allow the mushrooms to warm back up. Add the fish sauce, lime zest, and lime juice. To serve, place a portion of rice noodles in a bowl. Add a portion of the curry sauce. Top with a piece of salmon, cilantro, and scallions.

Print Recipe

Salmon Curry

Course: Main Course

Ingredients

Chili Paste

• ½ red bell pepper chopped
• 1 lemongrass chopped
• 3 fresno red chili peppers
• 1- inch piece of ginger peeled and sliced
• 5 garlic cloves
• 1 shallot
• 5 black peppercorns
• 3 sichuan peppercorns
• 1 tbsp red pepper flakes
• 1 tsp salt
• 1 tsp ground coriander
• 1 tsp sugar
• juice of 2 limes

Salmon Curry

• 1 pound salmon skin on and cut into 4 portions
• 2 king oyster mushrooms
• 1 lemongrass
• ½ cup vegetable broth
• 2 ½ cups coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime zest
• 2 tbsp lime juice
• salt and pepper
• rice noodles
• cilantro
• scallions

Instructions

• Place all the ingredients of the chili paste in a food processor. Process until extremely smooth. Can be stored in the refrigerator in an airtight container for up to 1 week.
• Salt and pepper both sides of the salmon. Heat a large pan over medium-high heat. Place the salmon skin-side down and cook until the skin crisp up, about 5 minutes. Flip and allow the top to lightly brown. Transfer to a plate and set aside.
• In the same pan, add the lemongrass and oyster mushrooms. Cook until the mushrooms start to crisp up. Remove the mushrooms and set aside.
• Add the chili paste, vegetable broth, and coconut milk. Bring to a simmer and reduce the heat to medium. Add the salmon and cover. Cook for 8 minutes, or until the salmon registers an internal temperature of 145°F.
• Remove the salmon and add the mushrooms back. Allow the mushrooms to warm back up. Add the fish sauce, lime zest, and lime juice.
• To serve, place a portion of rice noodles in a bowl. Add a portion of the curry sauce. Top with a piece of salmon, cilantro, and scallions.