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We Met In May Salmon Curry
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.