Man can’t live off cake alone unfortunately, and here is the proof! Thai Red Curry Salmon & Coconut Brown Rice was one of our flavorful and healthy dinner choices the other night. I am sure you have been wondering if all we eat is cake these days, but let me reassure you, I still cook dinner every night from scratch, but it has just been too crazy around my house to photograph most of our meals to share with you.
My family loves salmon and I purchase only Alaskan wild caught recommended by my pocket size fish guide for sustainable fish (print your own here). Since it is not always available I usually buy some extra to freeze which has been working out for me very well. The salmon stays very moist and fresh. Here I prepared the wild caught salmon with some spicy, but sweet Thai inspired paste. Served together with the coconut flavored brown rice this Thai red curry salmon made for a very flavorful dish that would be an excellent dinner choice to serve not only to your family, but also for guests.
I am always on the lookout for a new flavor profile to add to my barbequed salmon. This Thai Red Curry Salmon & Coconut Brown Rice dish will definitely stay in my recipe repertoire and be served again very soon. Give it a try and Enjoy!
|Thai Red Curry Salmon & Coconut Brown Rice|| || |
- for the Rice:
- 1 cup organic brown rice
- 1 cup organic light coconut milk
- 1.5 cups water
- 4 organic scallions (green onions), green parts only, thinly sliced
- for the salmon:
- 20 ounces wild caught salmon
- 1 Tablespoon Thai red curry paste
- 2 teaspoon organic light brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon. organic olive oil
- 1 organic lime, cut into quarters
- for the rice:
- Bring the brown rice with coconut milk and water to a boil (closed lid).
- Continue cooking on lowest setting until the rice is done. At my altitude brown rice takes about 60 minutes, your cooking time may varies. (Reduce cooking time by using white rice)
- Mix cooked rice with scallions.
- for the salmon:
- Preheat your barbeque on high.
- Mix Thai red curry paste, brown sugar, soy sauce, sesame oil, and olive oil until a smooth paste forms. Set aside.
- Sprinkle salmon with salt and pepper and brush with red curry paste.
- Turn the heat of the barbeque down (400 F), place salmon in a fish basket and grill 3 to 4 minutes on each side.
- Take fish off the grill and let rest for 5 minutes.
- Serve fish on top of brown rice. Garnish with lime quarters.
Inspired by BBC Good Food.