Coconut Curry Salmon with Garlic Butter Crisp

Watching the Olympians compete inspires me to get better, faster and stronger as an alpine skier. To that end, I’ve been skiing downhill every morning lately when the conditions allow. Can’t think of a better place to be than nestling in the Green mountains of Vermont. There are bone-chilling days, cloudy days when clouds are under your feet, and there are blue bird days you can see forever as far as Canada. Although the weather is beyond our control, I have all the say in what goes into my body. The coconut curry salmon with garlic butter gets me curious.

Three super important ingredients in the recipe are canned coconut milk, Thai red curry paste and fresh ginger. In a similar recipe in Half Baked Harvest, Tieghan Gerard says: “Honestly, if you have just these three ingredients, you can make a killer curry, and it’s going to be totally healthy.” Tieghan should know what athletes need. In fact, her brother Red Tieghan is a snowboarder in the Beijing Olympics.

I agree we need the three key ingredients, but where do I find Thai red curry paste in the mountains. My goto Indian curry sauce will do — and capably so. To make it, it takes no more than frying fresh onions, garlic and ginger in a heavy pot. In addition, ground and roast the whole spices (cumin, coriander, fennel, mustard seeds, cinnamon stick, cardamom pods and whole cloves, whatever you have on hand) until they darken and emit the “roasted” aroma. It adds such a complex flavor that no store-bought curry paste could ever match. Once the sauce is flavored right, the dish will always sing. This is my tried-and-true method in making a curry sauce.

On the other hand, when you don’t have the time nor inclination to make the curry sauce from scratch, I understand. A Thai curry paste gets the job done, conveniently and flavorfully. But it won’t be the authentic curry I’ve come to love and savor in Indian restaurants.

This chili crisp is our family favorite

For topping, the garlic butter crisp is a great addition. The flavor and extra layer of goodness is spot on. To share our kitchen secret, there is one universally loved topping: it’s the chili crisp that gets top billing.

A rich, spicy and creamy coconut curry salmon with garlic butter crisp checks all the boxes for a comforting meal. It soothes our tired muscles and calms our nerves after a day of skiing. Whether that’s enough to improve athletic performance, we will see.

Print Recipe

Coconut Curry Salmon with Garlic Butter | Half Baked Harvest

Serves: 4

Three super important ingredients in the recipe are canned coconut milk, Thai red curry paste and fresh ginger. However, you really can't beat a homemade curry sauce from freshly ground and roasted whole spices.

Ingredients

• 4 (4-6 ounce) salmon filets
• 1 tablespoon extra virgin olive oil
• 2-3 tablespoons spicy curry powder
• kosher salt and black pepper
• 2 tablespoons honey
• FOR THE SAUCE:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 jalapeno pepper, sliced
• 1 tablespoon fresh grated ginger
• 1 clove of garlic, minced
• 1/4 cup Thai red curry paste (I make my own curry paste)
• 1 1/2 cups chopped broccoli
• 2 cups canned full-fat coconut milk
• 2 tablespoons tamari or soy sauce
• 1 tablespoon fish sauce (or soy sauce)
• FOR THE GARLIC BUTTER CRISP:
• 5 tablespoons butter
• 3-4 cloves garlic, chopped
• chili flakes, a pinch
• basil, cilantro or other fresh herb for toppings

Instructions

1

BROIL THE SALMON: Preheat the broiler. Place the salmon on a baking sheet and rub with olive oil, curry powder, and season with salt and pepper. Drizzle the honey over the salmon. Broil until crisping on top, 3-5 minutes, watch closely.

2

MAKE THE COCONUT CURRY SAUCE: In a large skillet over medium heat, add olive oil to coat the bottom of the pan. Sweat onion for 5-10 until softened. Stir in jalapeno, ginger and garlic, cook for another minute or so. Then add the curry paste. Cook, 2-3 minutes until very fragrant. Add the broccoli, coconut milk, tamari or soy sauce, and fish sauce. Slide the salmon into the sauce and simmer for 3-5 minutes, or until cooked to your liking.

3

MAKE THE GARLIC BUTTER CRISP: Meanwhile, melt together 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.

4

Serve the salmon and sauce over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro or other fresh herbs.

Notes

Adapted from https://www.halfbakedharvest.com/coconut-curry-salmon/