Salmon with Thai Curry Peanut Sauce

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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

Print Recipe

  • 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

Herb Butter Salmon & Asparagus Foil Packets

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Can we take a break from all the zucchini please?  A short one at least.

Today, I'm throwing something at you that I haven't made in a while -- Salmon!  I love salmon and I love to order it when I eat at restaurants.  It's super easy to make it at home as well, but I rarely have full meals at home.  Food blogger life.  When I do make full meals, it's usually with the intention to take lunch to work.  Let me tell you that I will NEVER heat up fish at work.  I just can't.  Let it be known that I'm judging you if you do this.  Loveyoumeanit.

So anyhow, that usually leaves me in a state where I hardly cook seafood.  But recently I managed to squeeze it in!  This recipe is so quick you won't even know what happened.  You do have to use the oven for this one but I let that slide for now.  Heating up the oven won't be such an issue as the days get cooler, but somehow, we are managing to hit mid-to-high 80 degree F temps here in the Northeast (!).

I'm not complaining for now.  I'm a complete Fall lover.  Give me a sweater, boots, leggings, and a scarf any day.  But I'm definitely feeling as if I could use another week or two of summer.  So here we go.  Squeeze in that last summer picnic and grab a glass of rose...which would actually pair quite nicely with this dish.


Herb Roasted Salmon & Asparagus in Foil
makes 4 servings

Print Recipe

  • 4 boneless skinless salmon fillets, ~2 ounces each
  • salt and pepper to taste
  • 1 pound asparagus, ends trimmed
  • 1 lemon, thinly sliced, plus more wedges for garnish
  • 1/2 cup butter, room temperature
  • 3 teaspoons Herbes de Provence
  • 3 teaspoons minced garlic

1) Preheat oven to 400 degrees F.

2) Season the salmon fillet generously with salt and pepper on both sides.

3) In a 12x12 section of foil, layer 2-3 lemon slices in the center.  On top, add one of the salmon fillets and 1/4 of the asparagus stalks.  Repeat with the remaining lemon slices, salmon and asparagus, so that you end up with 4 foil packets.


4) In a small bowl, combine the butter, Herbes de Provence, and minced garlic.  Mix together until incorporated.  Add a quarter of the butter to each foil packet, making sure there is some on both the salmon and the asparagus.

5) Fold the foil packets tightly around the salmon and vegetables.  Make sure the ends are sealed tightly so that the melted butter will not escape. Place the foil packets on a baking sheet.  Bake for 20 minutes, or until the asparagus is tender and the salmon is flaky.

6) Serve right away, with freshly squeezed lemon juice drizzled on top.

--recipe slightly adapted from Creme de la Crumb

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Garlic Lime Salmon

I feel as if it's been forever since I've made a Secret Recipe Club post!  We took a break for the holidays and now we're back!

Since I've been blissfully working from home for the past few weeks (wait, can we ever be "blissfully working"? .... hmmmm), I've been trying to incorporate more seafood into my diet.  I rarely make seafood because I am not interested in eating frozen seafood.  While I have no objection to cooking salmon that was raw and was then frozen, it's completely another thing to eat salmon that has already been seared, roasted, baked, whatever, and then frozen.  Yuck.

So here we are, with me making salmon for dinner while actually living at home.

This month, I was excited to be assigned Angela's blog for the SRC, which is appropriately named Angela's Kitchen.  Angela's blog is chock full of recipes just waiting to be made.  She is also an expert on gluten- and dairy-free recipes.  From all the recipes I looked at, I decided to make a salmon dish (of course!) but I would also suggest popping over and having a look-see at Angela's site.  There's so much to learn and her information would be especially helpful to those of you living gluten- and dairy-free.

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Crab Ravioli with Pumpkin Alfredo Sauce

I know you want it, so here it is.  Pumpkin.  I am finally falling victim this season's pumpkin bug.  You get some pumpkin! You get some pumpkin!  Everybody gets pumpkin!

Throwback shout out to Oprah.

Hmmm....ok, I'm done.

Just so we're clear, Oprah has nothing to do with this pasta dish that I made for you.  I'm just really getting into the swing of fall.  The Starbucks and Dunkin Donuts staff know me on sight as I stroll up to the counter to order some variation of a pumpkin-flavored drink.  So it's time to bring Fall into my apartment and onto my plate.  Let's get down with this pumpkin sauce today.

I bought this prepared crab ravioli a while ago, but it's been hanging out in my freezer for a few weeks.  I'm currently in a "clean all the things out of my freezer" mode, so obviously, this needs to be made.  Since I'm also in an "add pumpkin to all the things" mode, my two worlds collided in the form of this cheesy, savory dish.

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Seared Salmon with Tzatziki Sauce

I almost never do this, but I bought some fish the other day.  Something that I've actually never done before is purchase and fry up some salmon.  It's just not something that I "do".  But I recently decided to change that.

See, I need to start eating healthier.  Though this is a constant wish of mine, I actually do need to do it for various reasons.  The biggest reason being that it's summertime and everyone (aka me) wants to be out of the kitchen and also eat lighter meals.  So there ya go.   But i confess that I also really wanted to make my own tzatziki sauce.  Is that so wrong?  Of course not.

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Mussels in a White Wine Sauce

I really wasn't a fan of mussels until I took a term abroad trip to France during high school.  My classmate and I ate dinner with our host family each night and this meal consisted of whatever our host mom decided to cook that day.  One night she came to the table with a huge bowl of mussels.  I had never tried them before, but since it's sort of frowned upon to turn down the main course, I tentatively placed a few mussels on my plate and tested it out.  And I liked it.

Ever since, I tend to go through stages where I crave nothing but a substantial serving of mussels.  I don't know why, but I roll with it.  Recently I got that craving again.  Unfortunately, things never seemed to work out and I would always miss out on those mussels.

After a few weeks of this, it finally dawned on me that I should just make a big ol' pot of mussels myself.  Why was I waiting to go to a restaurant for this deliciousness?  So let's do it.

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Baked Tilapia with a Tomato-Feta Sauce

It's hot in New York.  Yeah, I know, I live in New Jersey.  Guess what? New Jersey's hot too.

In times like these, it's best to stick to eating some form of ice cream.  Unfortunately, since I've been really busy in the last few months and also started working out 3-4 days a week, I've discovered (the hard way, of course) that I should probably eat something with at least a smidgen of nutritional value on a somewhat regular basis.

I remembered that Kevin over at Closet Cooking had made a tasty-looking fish dish on his blog a while ago.  A light fish dish is exactly what I needed to counteract the heaviness of the weather.  I'd never made anything with fish before either, so this would be a new challenge for me.

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Lump Crab Po' Boy

As I was prowling the Tastespotting website, I stumbled upon a recipe for a Lump Crab Po'Boy. First of all, I was intrigued by the picture because it was gorgeous and I love me some good food porn. (Warning: this blog's pic is nicer than my po' boy pictures, but I'll explain why in a bit). Second of all, the website that was boasting this fine food specimen is called Unsportswomanlike Conduct. Each week (or every other week) she makes food that is inspired by a football team. The week she made the Lump Crab Po' Boy, she had the New Orleans Saints in mind. I can't really tell if she likes the Pittsburgh Steelers or not, but I wonder if she'll ever make a Primanti Bros. sandwich...Is there a suggestion box available?

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