Red Curry Salmon

Name: Red Curry Salmon
Ingredients: Marinade; 2 tsp Thai red curry paste; 1 tbsp fish sauce; 1 tbsp grated ginger; 2 tbsp lime juice; 1/4 cup coconut milk; 1 tsp sugar; 2 tbsp vegetable oil; 2 lb (1 kg) salmon fillet with the skin; Sauce; 1/4 cup coconut milk; 1/4 cup mayonnaise; 1/4 cup chopped cilantro; 1 tsp grated lime zest; 1/4 tsp sugar; Salad; 1/3 cup lime juice; 2 tbsp fish sauce; 1 tsp lime zest; 2 tsp brown sugar; Pinch of dried red chilies; 6 cups shredded iceberg lettuce; 3 green onions, julienned; 1 large carrot, julienned or grated; 1/2 cup cilantro leaves

25 ingredients

1 steps

Ingredients

Marinade
2 tsp Thai red curry paste
1 tbsp fish sauce
1 tbsp grated ginger
2 tbsp lime juice
1/4 cup coconut milk
1 tsp sugar
2 tbsp vegetable oil
2 lb (1 kg) salmon fillet with the skin
Sauce
1/4 cup coconut milk
1/4 cup mayonnaise
1/4 cup chopped cilantro
1 tsp grated lime zest
1/4 tsp sugar
Salad
1/3 cup lime juice
2 tbsp fish sauce
1 tsp lime zest
2 tsp brown sugar
Pinch of dried red chilies
6 cups shredded iceberg lettuce
3 green onions, julienned
1 large carrot, julienned or grated
1/2 cup cilantro leaves

Directions

1

{"0":"To make the marinade, stir together red curry paste, fish sauce, ginger, lime juice, coconut milk and sugar. Stir in oil. Pour half of the marinade over the salmon in a shallow dish and refrigerate for 2 hours.","2":"To make the sauce, stir together coconut milk, mayonnaise, cilantro, lime zest and sugar in a medium bowl. Add remaining half of the marinade mixture to the sauce. Reserve.","4":"Preheat oven to 450 F.","6":"For the salad dressing, mix lime juice with fish sauce, lime zest, brown sugar and red chilies. Reserve. Toss lettuce with green onions, carrots and cilantro.","8":"Place salmon in a metal baking dish and bake for 12 minutes or until juices begin to turn white. Remove from oven.","10":"Toss salad with dressing. Divide salmon into individual portions and drizzle it with sauce. Serve with salad on the side."}