Prep 5 mins
Cook 10 mins
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.
- 12 ounces wild salmon fillets, cut in two (King or Sockeye)
- 2 tablespoons honey
- 1 -2 tablespoon Thai red curry paste
- 1⁄4 cup plain yogurt
- 1⁄4 cup sour cream
- 1 teaspoon lemon juice
- 2 tablespoons of fresh mint (chopped)
- 1⁄2 cup yellow pepper, cubed
- 1⁄2 cup orange bell pepper, cubed
- 1⁄2 cup shiitake mushroom
- 2 shallots, peeled and quartered
- 1⁄2 cup green beans
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- salt and pepper
- 1⁄2 lime
- 4 cashews
- 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!