We are thrilled to welcome local cookbook author Diane Morgan to the market this weekend. Diane recently published a beautiful book of wild salmon recipes, Salmon: Everything You Need to Know, and will be signing and selling books at the market on Saturday from 9-12. Be sure to stop in and say hello, and pick up a copy of this wonderful book.
And while you're at it, pick up a few things to make this wonderful green curry salmon! Skipanon will have salmon, and you can find snow peas and green onions in abundance at the market this time of year.
GREEN CURRY BRAISED SALMON
Note from the author? While making curry paste from scratch is something I might do as a fun weekend cooking project, I also keep prepared green curry paste on hand in my refrigerator for quick-fix meals. (I like either Thai Kitchen brand, which I can find in my supermarket, or Mae Ploy brand, which is available in most Asian markets.) Without a lot of fuss, this big-flavored one-bowl meal comes together in about a half hour, making it ideal for a weeknight dinner. Accompany the salmon and snow peas with steamed jasmine rice.
4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed
One 131/2-oz [405-ml] can unsweetened coconut milk
1/4 cup [60 ml] Thai green curry paste
1 Tbsp firmly packed golden brown sugar
1 cup [240 ml] water
1 Tbsp Asian fish sauce, preferably Vietnamese nuoc mam
2 cups [130 g] snow peas, stem ends trimmed and strings removed
1 Tbsp fresh lime juice
3 green onions, including green tops, thinly sliced
1/2 cup [15 g] chopped fresh cilantro
Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.
Open the can of coconut milk without first shaking it. Spoon out the thick cream that has separated and risen to the top. Set the cream aside in a small bowl. Pour off the remaining thin coconut milk and reserve it separately.
In a large sauté pan, warm the coconut cream over medium-low heat. Add the curry paste and whisk until the mixture is smooth and comes to a simmer. Add the brown sugar and stir until dissolved. Add the thin coconut milk, water, and fish sauce and bring to a simmer, stirring once or twice. Add the salmon fillets in a single layer, turn the heat to low, cover, and simmer for 5 minutes. Flip the salmon, re-cover, and cook for 2 minutes longer. Scatter the snow peas around the salmon, submerging them in the liquid, re-cover the pan, and cook until the snow peas are bright green and the salmon is cooked through, about 2 minutes longer. Remove the pan from the heat.
Transfer the salmon to warmed dinner plates or shallow pasta bowls. Stir the lime juice, green onions, and cilantro into the curry sauce. Spoon the curry sauce and snow peas around the fillets, dividing the sauce and peas evenly. Serve immediately.