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mango outer fresh cilantro scallions shallot ginger root green curry chili sauce soy sauce orange juice coconut milk olive oil salmon
Viewed: 19 - Published at: 9 years agoIngredients
- 1 mango, peeled and sliced away from the seed
- 3 to 4 stalks fresh lemongrass, tough outer leaves removed and main yellowish stalk bruised with the side of a knife and cut into manageable lengths (about 2 inches)
- 1 tablespoon fresh cilantro, stems removed
- 3 scallions, white and tender green parts only
- 1 shallot, peeled and quartered
- 1 -inch piece fresh ginger root, skin scraped off with the tip of a spoon, and quartered
- 1 tablespoon green curry paste
- 1/4 cup Irvine Spices "Roland" Sriracha Chili Sauce or sambal oelek (chili sauce)
- 1/2 cup dry Chardonnay
- 1/4 cup soy sauce
- 1/2 cup orange juice
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 6 (8-ounce) portions of salmon
Method
- For the marinade: Add 1 at a time through the feed opening of a running blender, the mango, tender parts of lemongrass, cilantro, scallions, shallot, and ginger root until they begin to form a paste.
- Leave the blender running and through the feed opening add the curry paste and sriracha chili sauce and blend together for a few seconds, then continue by adding the liquids 1 at a time: Chardonnay, soy sauce, orange juice, and coconut milk.
- Reserve half of this mixture in a small bowl to make into a sauce.
- Arrange the salmon in a shallow bowl and pour the other half of the mixture over the fish.
- Cover and let marinate refrigerated for at least 2 hours.
- Preheat oven to 350 degrees F.
- Transfer the reserved sauce mixture to a small saucepan and cook over medium-high heat until it begins to bubble and thicken.
- Heat the olive oil in an oven-safe skillet and sear each side of the salmon (skin side down first) without disturbing for the first 3 to 4 minutes of sear time on each side.
- (This allows the surface to caramelize, so the fish won't tear apart when you flip it.)
- Transfer the pan to the oven to finish the fish - a further 5 to 7 minutes, depending upon the thickness of the fillets.
- Do not overcook the fish.
- It is done when it springs back upon being lightly prodded.
- Use an oven mitt to remove the pan from the oven (that handle will be hot).
- Transfer salmon to a platter and let rest.
- Strain the sauce and spoon over the salmon fillets.
