Mike Ryan's Coconut Curry Salmon

By Mike Ryan

A labor of love that's worth every bite.

This recipe is a great way to make your guests feel like you spent hours in the kitchen.

And you can let them think that, but throwing together a few quality ingredients is what takes this dish to the next level. The perfectly salted and crispy salmon skin paired with the heartiness of the Thai Coconut Curry is what sets it off for us.

Watch Mike make the dish! →

Ingredients

- 2 6-8oz salmon fillets
- 1 1/2 tbsp Thai red curry paste
- 16 oz coconut milk
- 2 minced shallots
- 3 minced garlic cloves
- 1-2 tsp minced ginger
- 1 tsp palm sugar or white sugar
- 1/2 stalk lemon grass
- Salt to taste

- COUSCOUS
- 1 cup couscous
- 1/3 cup cucumber
- 1/3 cup red bell pepper
- 1/3 cup seared bok choy
- Splash of olive oil, like the one from Sweet July
- Squeeze of lime
- Salt to taste

- CILANTRO OIL
- 1 1/2 cup of cilantro
- 1 cup of neutral flavored oil (vegetable oil works fine)

Instructions

Step 1

Start by making your cilantro oil. In a blender, add your cilantro and neutral oil. Blend for 10 seconds.

Step 2

Pour mixture into a sauce pan and gently boil for 15-20 minutes. The longer you cook the richer the color. Strain the oil and let it cool. Refrigerate for one hour.

Step 3

Make your couscous salad by cooking it according to the instructions on the box. Cook with chicken stock for extra flavor if preferred. Drain and place into a bowl. Add your cooked bok choy, pepper, cucumber and red cabbage. Give it a mix with Sweet July Olive Oil and a squeeze of lime.

Step 4

Season and sear your salmon in a hot pan. 4 minutes skin side down, 3 minutes on the top and 2 minutes for each side of your salmon. To keep warm, place on a rack and into a 200 degree oven.

Step 5

Add your minced shallots, garlic cloves, and ginger to the same pan and cook for 2-3 minutes on a low heat.

Step 6

Add your curry paste and cook for addition 2-3 minutes.

Step 7

Add your coconut milk and stir until smooth. Add in your lemongrass, lime juice and salt to taste. Bring to a light boil for 7-8 minutes until sauce is thickened.