Sponsored By:

Bluehouse Salmon

Chef:

Chef Diana
Chef Diana

Green Curry Salmon with Lemongrass Rice

This Green Curry Salmon with Lemongrass Rice is a 30-minute meal that doesn’t taste like a 30-minute meal. With a couple special touches and some really good salmon from our friends at Bluehouse Salmon, you can take pantry staples to a whole other level.

Recipe

Green Curry Salmon with Lemongrass Rice

 

Servings: 4

Prep Time: 15 minutes

Cook Time:  20 minutes

 

Ingredients:

For the Green Curry Salmon:

  • 4 Bluehouse salmon filets, skinless
  • Salt and fresh ground black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons green curry paste
  • 1/4 red onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • ¼ – ½ teaspoon red chili flakes
  • 1 cup snow peas, trimmed
  • Fresh cilantro leaves for garnish
  • Toasted coconut flakes for garnish
  • Lime wedges for serving

For the Lemongrass Rice:

  • 1 cup jasmine rice
  • 1 3/4 cups water
  • 2 lemongrass stalks, bruised and cut into 3-inch pieces
  • 1 teaspoon sea salt

Instructions:

  1. Prepare the Lemongrass Rice:
    Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, lemongrass stalks and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
    Uncover, remove the lemongrass stalks and fluff the rice with a fork.
  2. Prepare the Green Curry Salmon:
    Meanwhile, season the salmon filets with salt and pepper on both sides.
    In a large dutch oven with a lid, heat the vegetable oil over medium heat.
    Add the green curry paste, red onion and red pepper strips and cook for 2 minutes until fragrant.
    Stir in the coconut milk, fish sauce, brown sugar, 1 teaspoon salt and chili flakes to taste.. Bring the mixture to a simmer for 2-3 minutes until slightly softened.
    Add the snow peas to the skillet and stir to combine.  Then carefully place the salmon filets into the pot, nested into the green curry coconut sauce and vegetables.
    Cover the pot and let the salmon cook for 7-9  minutes, or until cooked through.  Once the salmon is cooked, remove the skillet from the heat
  3. Serving:
    Divide the lemongrass rice among serving plates.
    Top each portion of rice with green curry sauce and vegetables and then a piece of salmon.
    Garnish with fresh cilantro leaves and toasted coconut.  Finish with a big squeeze of lime wedge.