Let me be the first to say....this doesn't look to be the most appetizing dish. I mean, I know. But I still can't help but share it because it's actually so so delicious! I first saw this dish on Jessica from How Sweet Eats' instagram. It was a fleeting image in her Instagram story but I immediately screenshot the image and knew I was going to make this as-soon-as-I-got-home. That didn't really happen, but all that matters is that I made it finally!
A few things about this -
- Jessica served her salmon over coconut rice, and while it looked amazing, I didn't have any time to make the coconut rice. I can totally see myself making it in the future though.
- We did however make this with a hefty serving of delicious roasted Brussels sprouts on the side, but those did not make it through the photographic edit process...
- While I love peanut butter, I rarely keep peanuts around the house. I do however keep almonds, so I crushed and sprinkled them on top of the salmon and the sauce. I also added green onions since I detest cilantro, which is what Jessica called for in the original recipe.
- Jessica recommends broiling the salmon, but *ahem* the broiler on my oven isn't working, so I've adapted this to be a baked salmon recipe.
- THIS SAUCE! I die. If you're a fan of curry AND if you're a fan of creamy sauces, then this will snatch your life. Be prepared! I wrote a note below, but this recipe definitely makes more sauce than you need. You know what that means! Everything else I'm making for the next week is going to be drenched in this. And when I'm done with that, I'm basically going to have to make more. Because I just can't go on with out this anymore. Dramatic? Maybe. Delicious? Definitely.
Salmon with Thai Curry Peanut Sauce
makes 4 servings
- 1 (2 pound) salmon filet
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1/4 cup peanut butter (chunky or smooth)
- 1 (15-ounce) can coconut milk
- 1 tablespoon sesame oil
- 1/4 cup chopped almonds
- 3 tablespoons unsweetened, shredded coconut, plus extra for garnish
- almonds (or peanuts), optional for garnish
- green onions, sliced, optional for garnish
- cooking spray
1) Preheat the oven to 350 degrees F. Line a baking sheet with foil and spray with a thin layer of cooking spray. Place the salmon on the prepared baking sheet.
2) In a small bowl, stir together the salt, pepper, paprika, and garlic powder. Rub the mixture all over the salmon.
3) Place the salmon in the oven and bake for ~20 minutes, or until just opaque and flaky.
4) While the salmon is cooking, make the sauce - Heat a saucepan over medium heat. Pour in the olive oil until heated through. Add in the garlic, stirring for 30 seconds.
5) Pour in the curry paste and stir for a minute or two, until incorporated. Pour in the brown sugar, peanut butter, coconut milk, and sesame oil. Use a whisk to stir everything together.
6) Bring the mixture to a simmer and make sure all ingredients are incorporated. Taste the sauce and season with salt and pepper.
7) Serve the salmon by itself or over rice, if desired. Pour the curry sauce on top. Sprinkle with coconut, almonds, and green onions as a garnish, if desired.
* The Thai peanut sauce will make more than enough for this salmon dish. I recommend saving the rest of the sauce to top other dishes. I'm personally planning on drizzling this over some meatballs for lunch tomorrow!
--recipe adapted from How Sweet Eats