Simple Red Thai Salmon Curry

Michelle Davies — Tue, 14 Jul 2020 19:12:33 +0000

If you’ve come across any of my recipes before, you’ll know that Pan-Asian cuisine is one of my absolute favourites! Within that there’s a hierarchy and I must say that Thai food is always the winner for me – especially when it’s as authentic as possible. Typically that means I have to visit a restaurant somewhere in London that has done the work to keep those flavours as authentic as they can. However, sometimes that isn’t always possible, especially when you have something like lockdown which often restricts what can be done.

Recently I saw someone make a Salmon curry online and immediately I knew I had to recreate it because it’s the one fish I could eat every single day. My favourite thing about this is that it’s chunks of Salmon which just seems more enjoyable to me than the whole salmon fillet in the curry sauce – also it just looks better in my opinion.

The key here really is to get a good curry paste ideally from a Thai or Chinese supermarket. You can definitely make your own, but my focus in the kitchen is often what is quick and simple but still flavoursome. Feel free to swap out particular veg that you aren’t fond of, just make sure you don’t overcook anything as sometimes vegetables can lose their texture when sitting in liquid of any kind, let alone coconut milk.

Beyond that, enjoy!

Love,

Marbie

Salmon Red Thai Curry

Super simple but flavoursome curry

6 Salmon Fillets ((skin off))
1 tbsp Red Curry Paste
1 tbsp Coconut Oil
1 Can Coconut Milk
1 Carton Coconut Cream
1 tbsp Honey
2 tbsp Chinese Five Spice or Thai Seven Spice
Handful Mangetout or Snap Peas
2 cup Chestnut Mushrooms or Shitake (sliced or cut in chunks)
1 sprig Spring Onions (sliced thinly)
2 Red Chillies (sliced thinly)
Fresh Coriander/Cilantro (for garnish)
Salt/Boullion Powder (to taste)

Cut the Salmon into 1.5 – 2 inch chunks and season with half the Chinese five spice or Chinese seven spice powder
Heat the Coconut oil in a pan on medium heat
Once hot, place the Salmon chunks in one at a time and cook for just under 2 minutes on each side. Just enough to get some colour on it but not for so long that it overcooks & falls apart
Take the salmon chunks out of the pan
Add the mushrooms, mangetout, half the red chillies and then sautée for two minutes
Add the curry paste and stir continuously for two minutes
Add the Coconut milk and Cream, then the honey and stir and leave to simmer for five minutes
Once the sauce has thickened, add the Salmon chunks back in and stir very gently, so you don't break the fish (you can use a spoon to pour some of the curry onto the top of the fish to ensure it's coated if it's easier)
Add salt/bouillon powder to taste and turn the heat off
Sprinkle on your cilantro/coriander and fresh chilli slices and serve with rice or bulgur wheat. Enjoy!

Sweet Chilli and Honey Glazed Salmon

Michelle Davies — Fri, 21 Feb 2020 15:48:40 +0000

For someone who eats as much meat as I do, it really surprises me how much I love a good piece of Salmon. I find it has such a distinct yet mild flavour that I enjoy which can be accentuated by a myriad of herbs, spices, marinades and glazes. With the right Suya mixture, you can go the Nigerian route and alternatively with a herbed butter you can give a nod to some Anglo-French roots.

For meal prep or cooking ahead for the week, I do tend to opt for Salmon fillets as they’re just easier to take with me on the go and generally more affordable as well as readily available in supermarkets.

One of the flavour profiles I love generally is anything Pan-Asian, especially when we lean towards the regions that have sweet, sour and spicy flavours – yes please! For some reason, this works perfectly with Salmon all the time! Whether it’s a delicious Salmon steak with all that extra flavour from having the bone in there, or an easy to tackle Salmon fillet – it just works.

This year, I’ve decided to stop believing I’m a lion and eating all the meat in the world… I was curious about how I would survive on a vegan diet, so I eased my way in to being vegan in February by maintaining a pescatarian diet for two weeks at the end of January and I immediately noticed a difference! I felt so much lighter, less bloated and my skin was thankful!

By February, I began my vegan diet and by the 7th of February I had eaten prawns. LOL. Alas, I tried to continue the course but after another week, I decided to let it go like Elsa. I just didn’t enjoy it as much as I wanted to, and for me, food is an experience to be enjoyed, not just fuel I need to survive.

After a conversation with someone on a similar path to reducing meat intake, I decided to opt for her method which was meatless/pescatarian during the week with one or two meat options during the weekend and honestly it makes so much sense! Obviously you can choose to have your meat meal at any point of the week but as weekends are likely to be the point where you go out with others, it might make sense to leave it as a treat for then.

I’m not a seafood lover, so mussels, squid, etc. are generally off the list for me but as for Salmon, Prawns and Basa…you can count me in! As Salmon is more affordable generally than (giant) King Prawns, I usually have it as part of my weekly meals now. This Sweet Chilli & Honey Glaze is one of my go-tos. It’s incredibly easy to make and always goes down a treat! I saw a chef years ago on Saturday Kitchen making a version of it whilst I was in my teens and it just stuck with me. A few tweaks over the years and here we are!

A few things to remember:

Never overcook your Salmon. 10 minutes (max 15!) in the oven at 180 degrees celsius is perfect. Anything else will leave it chewy/with a weird texture.
You can mix the marinade in a separate bowl so you can taste it prior to putting it on the fish because you know….salmonella?
Where you can, try to use good quality honey, sweet chilli sauce, etc. Nothing extravagant but these things do make a difference.

Enjoy and share with someone you love, even if it’s yourself! Ha!

Sweet Chilli & Honey Glazed Salmon

Quick, easy and delicious – what more could you ask for? If you love Pan-Asian flavours, enjoy salmon and need something easy to make, then this crowd-pleaser is perfect for you!

1/2 Cup Sweet Chilli Sauce
1/2 Cup Honey
1 Lemon
2 tbsp Chinese Five Spice
1 tbsp Sea Salt/Jumbo
Handful of Fresh Chopped Coriander/Cilantro
4-6 Salmon Fillets ((Descaled, washed and patted dry))

Preheat oven to 180°c/350F
Place the sweet chilli sauce, honey, chinese five spice, salt/jumbo and coriander/cilantro in a bowl and mix.
Squeeze half of the lemon in the mixture and stir to combine.
Pour as much of the mixture over the salmon fillets as you would like, ensuring the fillets are completely covered.
Leave to marinade for an hour in the fridge if preferred, then bring back to room temperature before cooking.
Place fillets on a roasting tray and bake for 10-15 minutes until done. Ensuring you don't overcook them.
Enjoy served with some lightly sauteed vegetables like Bok Choy, kale or anything you'd like.

salmon – Marbie's Kitchen

Simple Red Thai Salmon Curry

Salmon Red Thai Curry

Sweet Chilli and Honey Glazed Salmon

Sweet Chilli & Honey Glazed Salmon