Cold Thai Salmon
Quote: "An Asian dish to spice up your potluck!" I am half-Asian and always looking to surprise my friends at potlucks with all kinds of[ exotic Pan-Asian treats. I have personally found that many of them are not that hard to make — it's just finding the right ingredients. This latest dish was born out of a need to eat healthy while being satisfied and became a staple meal while I was performing in Boca Raton, Fla., last December. It also allowed me to stay trim for my form-fitting gown! The fish can be served hot or cold — I prefer it cold for the warm months — and the leftovers make a nice salmon salad (just add a little of that naughty mayo).]
- 4 to 6 servings
- 4 to 6 servings
- 1 bunch cilantro
- 1 to 1 1/2 pounds fresh salmon fillets
- 1/8 teaspoon salt (optional as the fish sauce is quite salty)
- 1/8 teaspoon Asian white pepper (you can substitute black pepper if you can't find it)
- 2 tablespoons extra-virgin olive oil ( peanut oil can be substituted as well, but I like the rich flavor of the non-traditional olive oil)
- 2 tablespoons green curry paste
- 4 cloves garlic
- 1 shallot
- 2 kaffir lime leaves
- 1 lime
- 2 tablespoons fish sauce
- 1/4 cup white wine (the drier the better, I am not married to any particular vintage or variety)
- 1/4 cup chicken or fish stock (you can substitute a dreaded chicken or fish bouillon cube if you're in a pinch)
- Cooked jasmine rice, for serving (optional)
Preheat the oven to 375 degrees F.
Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt.
Put each salmon fillet in a parchment paper pouch, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well.
Cut the lime in 1/2 and squeeze the lime juice over the fish.
Finally add the fish sauce, wine and chicken stock.
Drain the bowl of cilantro leaves and pat them dry with a paper towel. (You can wrap them in a fresh paper towel, place them in a baggie and put them in the refrigerator. The leaves will stay fresh longer that way.) Garnish the top with some chopped cilantro leaves.
Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes. Chill in the refrigerator for 1 hour and serve with fresh cilantro sprigs.
Jasmine rice can also accompany the dish if you are eating it hot.
Recipe courtesy of Tami Swartz, New York, NY
Recipe courtesy of Bobby Flay