December 22, 2016
Crispy Curried Salmon with Corn, Tomato and Mango
- Recipe for 4 as an appie or 2 as a main
Lynn Gowdy is an American based in Bordeaux. On her blog Savor the Harvest she shares her wine and gastronomic favorites. The latest? The marriage of flavors with Sauternes wines. Lynn offers us one of its recipes, to taste with a Sweet Bordeaux: Crispy Curried Salmon.
- 1 pound (16 ounces) skinned salmon fillet, cut as directed above.
- 2 teaspoons sea salt
- 1 tablespoon curry powder (mild or medium)
- 1/2 teaspoon cayenne powder
- 1 1/2 tablespoons olive oil
- 2 tablespoons grape seed or canola oil
- 1 heaping tablespoon curry powder
- 3 shallots, minced
- 2 ears of corn, cut off the cob
- 2 medium sized ripe red tomatoes (1 cup), cut into small pieces (about ½-inch)
- 200 ml coconut milk
- 6 large basil leaves, chiffonade
- 1 mango or peach, peeled and cut into small pieces
- 1 lime, cut in half, then half again so you have 4 pieces
- Quinoa or rice
- Cut salmon, place on a plate and set aside. Note: If serving as an entrée, cut salmon into 4 equal sized pieced. If serving as a plat, cut in in half.
- Mix the salt, curry and cayenne powders in a bowl. Add the 2 tablespoons olive oil and mix. Pour over the salmon and spread so all sides of the fish are covered in the spice mixture; set aside.
- Heat the 2 tablespoons of oil in a fry or sauté pan over medium-high heat (do not let the oil smoke but you want it fairly hot). Quickly place the salmon in the pan, sear for a minute then gently shake the pan to make sure the salmon is not sticking. Sear for another minute; you want a nice golden brown crust. Turn each piece and sear the second side. Remove and set aside. The middle will be rare to medium rare.
- If needed, wipe the pan out and add 1 tablespoon of oil and heat over medium. Add the curry powder and cook for a few seconds. Add the minced shallots and cook until translucent (just a few minutes).
- Add the corn and tomatoes; stir to combine. Cook for 3 to 5 minutes or until corn and tomatoes start to soften.
- Add 100 milliliters of the coconut milk; stir to combine. Note you do not want a soupy, liquidy mixture. You want enough coconut milk so the vegetables are moist but not runny. Add more if needed so the vegetables are moist. You may not end up using all of the coconut milk.
- Taste and season with salt as needed. Add a pinch more of cayenne powder if more heat is desired.
- Turn the heat to low and place each piece of salmon into the mixture to warm
- To Serve: Spoon vegetable mixture onto each plate (from ½ to ¾ cup). Sprinkle with basil, top with a piece of salmon. Top the salmon with a few tablespoons of dices mango or peach, then squeeze 1 of the lime quarters over the salmon. Repeat with each piece of salmon.
- Serve immediately. If eating as a main dish (plat), serve with your favorite bread, or over quinoa or rice.
Note: Grape seed and canola oil with stand higher heat and are a good choice for pan searing.