Description
This is the perfect, slam-dunk meal to make your all of your eaters feel extra special! Succulent, flavorful salmon glazed with a red curry sauce paired with perfect coconut rice and a cooling avocado crema.
Ingredients
For the Avocado Crema:
- 1 ripe avocado, peeled and pitted
- 5 tablespoons coconut milk
- 2 tablespoons fresh lime juice
- 1 clove garlic, pressed or grated, about 1/2 teaspoon
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon kosher salt, or more to taste
- 1/8 teaspoon coconut aminos, or soy sauce
For the Coconut Rice:
- 1 tablespoon coconut oil or oil of preference
- 1 1/2 cups white rice
- 1 ½ cups water
- 1 ½ cups coconut milk (use the remaining coconut milk from the avocado crema)
- 1 ½ teaspoons kosher salt
- 2 1/2 tablespoons shredded, unsweetened coconut
For the Salmon:
- 2 tablespoons Thai Kitchen Red Curry Paste (I only use this brand, it might be different with a different brand)
- 1 tablespoon extra virgin olive oil, plus extra for brushing
- 2 garlic cloves, pressed, about 1 teaspoon
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper, or more for heat
- 1 ½-pound filet fresh salmon, skin on, boneless
- 1-2 limes, cut in half
For the Asparagus:
- 1 bunch of asparagus, ends trimmed
- 1 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- ½ tablespoons butter, softened
Instructions
Make the Avocado Crema:
Add all ingredients to a blender or food processor and blend until smooth and creamy. Taste and adjust seasoning as needed (you may want more salt or lime juice depending on your preference).
Transfer to a small bowl, cover, and refrigerate until ready to serve.
Make the Coconut Rice:
In a saucepan over medium-high heat, heat the oil. Add the rice and stir. Add the water, coconut milk, and salt, bring to a boil, then reduce heat to low and cook according to package instructions. Cook for an additional ten minutes to allow for all of the liquids to absorb. Turn off the heat and let the rice rest for 5 – 10 minutes then fluff with a fork and add the coconut flakes.
Make the Salmon:
If using a gas grill: Preheat a gas grill to 350 – 400F. Tip: Always make sure that your grill is well-oiled and clean, particularly when grilling fish.
In a small bowl, combine curry paste, olive oil, garlic, salt, and cayenne pepper. Stir together to create a smooth marinade paste. (If you are using another brand of red curry and are unsure about the heat, start with 1 ½ tablespoons for the marinade and add more depending on your desired spice level.)
Brush olive oil onto the skin side of the salmon to prevent sticking during grilling. Flip the fish over and use a brush or spoon to generously apply the marinade paste onto the flesh side of the salmon. Cover and let it marinate for 15-30 minutes to allow the flavors to soak into the fish. If you don’t have time to marinate, you can still proceed with grilling right away, though marinating will deepen the flavors.
Place the salmon skin-side down on the grill. Cover or close the lid, and grill for 18-20 minutes, or until the salmon has reached your desired level of doneness. For a thinner filet, start checking around 14 minutes. Place the limes cut-side down on the grill 2-3 minutes prior to taking the fish off the grill.
To remove the salmon from the grill, gently slide two spatulas between the skin of the salmon and the meat, you want to leave the skin on the grill when you remove the salmon. Carefully lift the salmon from the grill using the two spatulas, one for support and the other for lifting. Squeeze the charred limes directly over the fish before serving.
If using a charcoal grill:
If using charcoal, place hot coals on one side of the grill to create a two-zone heat set up.
Marinate the salmon like instructed above and when ready to cook, place the fish skin-side down on the indirect heat side. Cover or close the lid, and grill for 18-20 minutes, or until the salmon has reached your desired level of doneness. For a thinner filet, start checking around 14 minutes. Place the limes cut-side down on the grill 2-3 minutes prior to taking the fish off the grill.
To remove the salmon from the grill, gently slide two spatulas between the skin of the salmon filet and the meat, you want to leave the skin on the grill when you remove the salmon. Carefully lift the salmon from the grill using the two spatulas, one for support and the other for lifting. Squeeze the charred limes directly over the fish before serving.
If roasting salmon in an oven: Preheat the oven to 475 F. Place a roasting pan in the oven for 5 minutes to get it nice and hot. Drizzle 2-3 tablespoons of olive oil in the bottom of the pan and then place the salmon filet in the pan skin-side up. Place the pan in the oven and roast for 4 minutes. Remove the pan from the oven and try pulling off the skin at one of the corners, it should come right off. If it does not lift off easily, place it back in the oven for 2 more minutes.
After peeling off the skin, use two spatulas to flip the fish. Return to the oven and roast 3-5 minutes more, depending on the thickness. Squeeze the limes directly over the fish before serving.
Serve with the delicious coconut rice, avocado crema, and asparagus if making (see below) alongside.
Make the Asparagus:
Add the asparagus to a bowl and add the oil, salt and pepper and toss to coat completely. Place them on the grill and cook for about 8 – 10 minutes or until crispy and tender. Take the asparagus off the grill and brush with softened butter.