Warm Salmon with Mexican Green Curry
Recipe by Gerardo Aguilar, Executive Chef, The Hidden Kitchen
Yield: 8 tasting servings
7 ounces salmon fillet
1 teaspoon butter
3 tablespoons Mexican Green
Curry Paste (recipe included)
2 tablespoons coconut oil
3 1⁄4 ounces hot fish broth (or hot water)
olive oil as needed
salt and pepper to taste
cooked rice as needed for serving
Heat oven to 300 degrees. Season salmon fillets with salt and pepper and place in an ovenproof dish. Top with butter, place in oven, immediately reduce heat to 220 degrees and cook 20 to 30 minutes, or until flesh begins to turn opaque. Meanwhile, place 3 tablespoons Mexican Green Curry Paste and coconut oil in a pan over medium heat. Fry for at least 5 minutes, stirring constantly. Add hot fish broth to lighten curry paste, then season to taste with salt and pepper. Keep warm. Pour a little bit of curry in soup plates or bowls. Remove salmon from oven and flake using a fork. Use a blowtorch to crisp exterior of salmon. Carefully plate fish in pools of curry, allowing flakes to be submerged. Serve warm with rice.
Yield: 8 tasting servings
7 ounces salmon fillet
1 teaspoon butter
3 tablespoons Mexican Green
Curry Paste (recipe included)
2 tablespoons coconut oil
3 1⁄4 ounces hot fish broth (or hot water)
olive oil as needed
salt and pepper to taste
cooked rice as needed for serving
Heat oven to 300 degrees. Season salmon fillets with salt and pepper and place in an ovenproof dish. Top with butter, place in oven, immediately reduce heat to 220 degrees and cook 20 to 30 minutes, or until flesh begins to turn opaque. Meanwhile, place 3 tablespoons Mexican Green Curry Paste and coconut oil in a pan over medium heat. Fry for at least 5 minutes, stirring constantly. Add hot fish broth to lighten curry paste, then season to taste with salt and pepper. Keep warm. Pour a little bit of curry in soup plates or bowls. Remove salmon from oven and flake using a fork. Use a blowtorch to crisp exterior of salmon. Carefully plate fish in pools of curry, allowing flakes to be submerged. Serve warm with rice.
Mexican Green Curry Paste
1 cinnamon stick, broken into pieces 4 cloves 2 teaspoons cardamom seeds 2 teaspoons cumin seeds 4 teaspoons coriander seeds 3 tablespoons coconut oil 1 bunch lemongrass, white part only, cleaned and chopped 1 bunch clean coriander roots 1 tablespoon freshly grated ginger root 3 1⁄2 ounces chopped onion 2 cloves garlic, chopped 1 Mexican chile de árbol verde 2 fresh Thai chile peqúin 1 teaspoon freshly grated lemon zest 3 1⁄2 ounces clean, dry shrimp shells juice of 1 lemon 1 1⁄2 cups fresh cilantro 1 1⁄2 cups fresh Mexican epazote 1 1⁄2 cups fresh spinach leaves 1 1⁄2 cups fresh hoja santa leaves (can be found at international grocery stores) |
For Mexican Green Curry
Toast cinnamon, cloves, cardamom, cumin, and coriander over medium heat, then grind into a dried seasoning mix. Heat coconut oil in a sauté pan. Fry next 9 ingredients (up to and including shrimp shells) in coconut oil, then place mixture into a food processor along with dried seasoning mix and blend until mixture becomes a paste. Next, add lemon juice, cilantro, epazote, spinach, and hoja santa to food processor and process. After all ingredients have been incorporated, strain curry paste mixture and set aside. Refrigerate unused paste in a clean, tightly sealed container for future use. |