Imagine a dish that transports you straight to the vibrant streets of Thailand without leaving your kitchen - a culinary adventure that combines the rich, smoky flavors of perfectly grilled salmon with a creamy, aromatic Thai curry sauce. This isn't just another salmon recipe; it's a gourmet experience that transforms a simple weeknight dinner into an extraordinary feast. Get ready to impress your family and friends with a restaurant-quality meal that's surprisingly easy to prepare and guaranteed to become a new household favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 cup basmati rice
- 1 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Begin by preparing the basmati rice. Rinse 1 cup of basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- In a medium saucepan, combine the rinsed basmati rice with
- 5 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes, or until all the water is absorbed. Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
- While the rice is cooking, prepare the Thai curry sauce. In a medium saucepan, combine 1 cup of coconut milk and 2 tablespoons of red curry paste over medium heat. Stir well to combine the curry paste with the coconut milk.
- Add 1 tablespoon of fish sauce and 1 tablespoon of lime juice to the saucepan, mixing everything together. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning with salt and pepper to taste. Once done, remove from heat and set aside.
- Preheat your grill or grill pan over medium-high heat. While it’s heating, season the 4 salmon fillets with salt and pepper on both sides.
- Once the grill is hot, place the salmon fillets skin-side down on the grill. Grill for about 5-7 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once the salmon is cooked, remove it from the grill and let it rest for a couple of minutes. This helps retain its moisture.
- To serve, place a generous scoop of basmati rice on each plate. Top the rice with a grilled salmon fillet and drizzle the Thai curry sauce over the salmon. Garnish with fresh cilantro for an added burst of flavor and color.
- Enjoy your delicious Grilled Salmon with Thai Curry Sauce and Basmati Rice!
Tips
- Rice Rinsing Secret: Always rinse your basmati rice thoroughly to remove excess starch, ensuring fluffy, separated grains.
- Salmon Grilling Hack: Pat your salmon fillets dry before seasoning to achieve a perfect sear and prevent sticking.
- Temperature is Key: Use a meat thermometer to check that your salmon reaches 145°F (63°C) for optimal doneness without overcooking.
- Sauce Consistency: Simmer the curry sauce slowly to develop deeper flavors and achieve the perfect thickness.
- Fresh Matters: Use fresh lime juice and cilantro for the brightest, most authentic Thai flavor profile.
- Make-Ahead Tip: You can prepare the curry sauce and rice in advance, making final assembly quick and easy.
- Customize Your Heat: Adjust the amount of red curry paste to match your spice tolerance - more paste means more heat!
Nutrition Facts
Calories: 540kcal
Carbohydrates: 44g
Protein: 40g
Fat: 26g
Saturated Fat: 18g
Cholesterol: 60mg
