Anna Chwistek's Thai Coconut Salmon (aka Serena Salmon)
I’ve decided I’m renaming this delicious dish from Serving Dumplings “Serena Salmon.” The reason? A few weeks ago, we were staying at Christian’s place in Brooklyn (while he and Max were on their annual summer sojourn to Flathead Lake, Montana) and were planning on going to dinner at the Wythe Hotel’s rooftop eatery, Bar Blondeau. But Serena Williams was scheduled to play her third (and, as it turned out, final) match at the U.S. Open against Australia’s Ajla Tomljanovic, so we decided to cancel our plans and cook and eat at home. I’d been wanting to make this Thai Coconut Salmon since I’d spotted it on Food52, so I prepared it pre-match and we consumed the incredibly flavorful dish during the incredibly exciting match. It just might be the best salmon dish I’ve ever made, and I will forever think of the tennis great when I make it in the future. Of course, I was so mesmerized by the thrilling match, I didn’t snap a photo. So, I’ve borrowed the yummy-looking pic above from Food52, which Anna herself had taken.
Serves 4
Ingredients
4 salmon fillets, skin removed
1 red bell pepper, finely chopped
1 baby bok choy, roughly chopped
2 tablespoons coconut oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated ginger
1 3/4 cups unsweetened coconut milk
1/2 cup vegetable broth
3 tablespoons thai red curry
2 tablespoons tomato paste
1 tablespoon peanut butter
2 tablespoons lime juice
1 tablespoon fish sauce
Salt + black pepper
1/2 teaspoon each: ground coriander, ground cumin, sweet paprika
1 teaspoon red pepper flakes
Basil leaves (I used Thai basil leaves from my garden)
Steamed Jasmin rice or bread, for serving
Preparation
Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika. Heat coconut oil in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil. Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
Nestle salmon in the sauce. Sprinkle with lime juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!
