I sometimes have a hard time finding curry pastes in my local grocery store. Here's a recipe that I want to try to make my own. From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.
From Williams-Sonoma Kitchen. This is what they say in their intro.
A member of the mackerel family, tuna is a large fish with rich, oily, firm flesh. This recipe calls for ahi tuna, also known as yellowfin, a variety that is slightly more flavorful than the mild-tasting albacore. Because its meat is oily and firm, tuna takes well to grilling and pan roasting.
This recipe is chef Robert Freitag's variation of a recipe by Joyce Goldstein, chef-owner of Square One, in San Francisco, until it closed in 1996. The chef likes to use king salmon when making this dish. Found in Gourmet magazine, January 1999.
From the Red Lobster website. It also states that you can try adding 1/4 to 1/2 teaspoon fresh chopped dill, or for a kick add chili powder or cayenne pepper to the sauce just before topping the eggs. The sauce is best prepared with a double boiler method to avoid over cooking or scorching.
Suggested beverage: Champagne Mimosas with a splash of cranberry juice.
Found this in Bon Appetit, June 1999. It's a recipe to use your grill for smoking the salmon rather than a smoker.
The recipe states that because the heat on individual grills varies, cooking times will range from about 30 minutes to one hour. Be sure to regulate the barbecue so that the wood chips smoke and the briquettes burn but do not flame. When the salmon is ready, it will have a nice firm texture and a lovely sweet glaze. Sounds great and I can't wait to give it a try. Times do not include marinating time or standing time.