Salmon with Thai-Style Curry Peanut Sauce and Coconut Cilantro Rice.
You know when you really, really, really love something and you want to shout it from the rooftops?
THIS IS ME SHOUTING IT FROM THE ROOFTOPS over here.
I always end up making a recipe every few weeks that I think is my most favorite thing ever and better than anything else I’ve ever made. Always.
This is one of those.
The flavor! The flavor is intensely delicious. The salmon is buttery and flakey, the sauce is simple, rich but sort of light at the same time and the peanuts and shredded coconut give the best bite of crunchy texture at the end when you’re least expecting it. It has a touch of heat but is also creamy – and the cilantro lends a nice bright finish.
Paired with the coconut rice, I can barely stand it. I want to eat it FOR.EV.ERrrr, Sandlot style.
This is my absolute live-or-die meal of the moment and I could eat it at least once a week with leftovers for days. It’s satisfying but still feels summery enough to keep dinner light when the days are super hot. You can skip the rice and throw the salmon on top of salads or in a summer rolls – or heck even on top of some bread with grilled vegetables.
Wait. Did somebody say grilled bread?
This past weekend, one of my closest friends got married. It was SO much fun. Seriously one of the most fun and lovely weddings I’ve ever been to, if not the best. A few weeks ago to prepare, we had a spa day and left after six glorious hours of every spa service known to man – feeling like a big puddle of relaxed mush.
It was like all of our energy, sanity and brain power was massaged and exfoliated out of our body. We drove to a late lunch practically in silence and ordered a fantastic smoked salmon platter that I’ve truly been dreaming of ever since. The combination of flavors worked so well. Each bite was incredible and I could have ordered another platter for my lunch alone.
To continue rambling, there was a peanutty-curry like coconut sauce with shredded coconut on top of one of the pieces of salmon and we nearly fought over it. Major flavor overload. I’m not even going to humiliate myself and tell you that I kept eating it with truffle fries (because when there are truffle fries, you always get truffle fries, life law even if it is from 2007) but I definitely just told you that I kept eating it with truffle fries.
That’s neither here nor there, except it’s Monday so I want truffle fries for breakfast, lunch and dinner. Especially since I took a carbcation the last three days.
I didn’t smoke this salmon because, well, I have a toddler. The flavor is still outrageously great but smoking it first would kick it up so much. If you have the time, go for it! If you don’t, try it this way and prepare to want to eat the entire filet of salmon. Even Max loved it. I might make it ten more times this week. Or at least five. Maybe three?
Either way, it’s HAPPENING.
Salmon with Thai Curry Peanut Sauce and Coconut Cilantro Rice
salmon with peanut curry
- 1 (2 pound) salmon filet
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon coconut oil
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1/4 cup peanut butter
- 1 (15-ounce) can coconut milk
- 1 tablespoon toasted sesame oil
- 1/4 cup chopped peanuts
- 3 tablespoons unsweetened, shredded coconut
- fresh cilantro for topping
coconut cilantro rice
- Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the cilantro and serve. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
salmon with peanut curry
- Preheat the broiler in your oven.
- Whisk together the salt, pepper, paprika and garlic powder. Rub it all over the salmon and place it on a baking sheet.
- Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork.
- To make the sauce (while the salmon is cooking, or ahead of time!), heat a small saucepan over medium heat. Add the coconut oil and once it’s hot, add the garlic, stirring for 30 seconds. Stir in the curry paste for another minute or so, until it slightly deepens in color. Add in the sugar, peanut butter coconut milk and sesame oil and whisk to combine. Bring the mixture. Taste and season with salt and pepper if necessary.
- Serve the sauce over top of the salmon. Serve with the rice and sprinkle peanuts, coconut and cilantro over top.
P.S. please tell me how to stop eating blueberry pie. K thanks bye.