Coconut Ginger Salmon with Curried Rice Noodles Serves 2
Fall is the perfect time to switch up your salmon routine and add some warming spices to the plate. While some curry recipes overpower the protein, this one includes both warming and enlivening spices, with a sauce added just before serving to allow the salmon to shine. Crisp julienned vegetables and vermicelli rice noodles offer a variety of textures to please the palate. Double the recipe to serve 4 and triple it for a dinner party! Feel free to play with the level of sweetness by switching up the carrots to candied carrots. This recipe was made using sustainably-farmed Kvaroy Arctic Salmon. Check out their FAQs here and click here to find it at a store near you.
Ingredients
- 2 Kvaroy salmon filets skin on (6–8-ounce portions)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons for cooking
- Sweet Umami Sauce (see below for recipe)
- 1 bunch rice noodles, about 5-6 ounces (sticks or vermicelli style is best)
- Coconut Ginger Curry Sauce (see below for recipe)
- ½ cup red bell peppers, julienned
- ½ cup yellow bell peppers, julienned
- 1 cup broccoli rabe julienned
- 2 medium carrots, julienned
- 1 tablespoon olive oil for cooking
- ½ bunch cilantro for garnish
SWEET UMAMI SAUCE
- 4 tablespoons soy sauce or tamari
- 4 tablespoons coconut sugar (or brown sugar in a pinch)
COCONUT GINGER CURRY SAUCE
- 1 small to medium onion, diced small
- 2 cloves garlic, minced
- ½ inch section of ginger root, peeled and minced
- 4 tablespoons Balti curry powder (can be purchased at most natural food stores)
- ½ cup vegetable or chicken broth
- ½ cup full fat coconut milk
- Salt and pepper to taste
- Juice of ½ lime
Instructions
- Season filets with salt and pepper and drizzle with olive oil.
- In a sauté pan over medium-high heat, heat cooking oil. Add salmon filets skin side down in hot oil and cook for 2 minutes. Reduce heat to medium-low and cover, but not completely. Cook for about 4 minutes more, then baste with oil (spoon oil over the fish) for about 30 seconds. Remove fish from pan and let rest for about 2 minutes. In the same pan, add the sweet umami sauce and cook on medium heat until sauce begins to bubble. Immediately remove from heat and pour over the fish.
- In a large glass bowl, add about 2 cups of boiling water. Add noodles to bowl and make sure they are completely immersed. Allow to sit for about 5- 6 minutes. Check to make sure the noodles are cooked, then drain, rinse with cold water and pat dry with a clean cloth or paper towels.
- In a large bowl, add noodles and 3-4 tablespoons of the Coconut Ginger Curry Sauce. Toss until the noodles are completely coated.
- In a hot medium sauté pan or wok over medium-high heat, add 1 tablespoon oil. Add peppers, broccoli and carrots. Toss veggies until the broccoli turns bright green and immediately remove from heat.
- To serve, use tongs or a fork to twist about ½ cup noodles (like traditional spaghetti) and place in the center of the plate. Add 1 salmon filet to the top of the rice pile and drizzle with curry sauce. Layer half of the vegetables on top of the salmon. Drizzle generously with the curry sauce and then top with several sprigs of fresh cilantro. Repeat for the second plate and serve.
SWEET UMAMI SAUCE
- Add the soy sauce and sugar into a small bowl and stir until sugar is fully incorporated. Set aside and cook as instructed.
COCONUT GINGER CURRY SAUCE
- In the same sauté pan the fish was cooked in, add onion and garlic and cook over medium-high heat until onions begin to be transparent and garlic is very aromatic. Add minced ginger and curry powder and stir until evenly distributed. Add broth and coconut milk. Cook until simmering and fragrant. Add salt and pepper to taste, just a little at a time. Once heated through, remove from heat and whisk in the juice of ½ lime.