Wild Sweet & Spicy Thai Baked Salmon

"A Thai baked salmon dish that will fire your taste buds! A combination of Thai red curry paste, golden honey and baked salmon from the wild pacific makes for a dish that’s sure to fire your taste buds! Perfect for a romantic evening for two. Watch it prepared on video at wildsalmonrecipes.com."
 
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Ready In:
15mins
Ingredients:
17
Serves:
2
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ingredients

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directions

  • Preheat the oven to 400 degrees F.
  • In a small bowl, mix the honey and Thai curry paste.
  • Lightly oil the fillets and then brush on a light coating of the curry mixture.
  • WARNING: Some Thai curry paste is very hot so taste before you baste.
  • Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetable stir-fry and sauce for the salmon.
  • Wash and chop vegetables in bite-sized pieces. Put 1 tbsp of oil in a large frying pan.
  • Whisk the yogurt, sour cream, lemon juice and chopped mint together in a small bowl.
  • Pop the salmon in the oven for 10 minutes; preheat the frying pan on high and begin stir-frying the veggies at about the 5-minute mark.
  • Add the garlic as the vegetables are just arriving at that tender-crisp stage, so that it won't brown and turn bitter. Finish the vegetables with a squeeze of fresh lime and salt and pepper to taste. Cover them to keep hot while you garnish the salmon.
  • Lift the salmon from the parchment paper, leaving the skin behind, and place it on the dinner plate. Pour a little of the sauce artistically over one end of the salmon, garnish with a couple of cashews and a mint sprig.
  • Arrange the vegetables attractively around the salmon and serve!

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