July 4, 2009

Wild Salmon with Coconut Green Curry, Kohlrabi, and Baby Bok Choy

A local Thai restaurant makes a terrific salmon with green curry. I've been craving salmon for a couple of days -- so I thought why not recreate the dish myself? Garden of Eden, on Broadway between 107th and 108th, has a very good fish counter, and yesterday they had beautiful wild sockeye salmon fillet. So that's what I decided to go with for this dish.

You can use any veggies you like; I included kohlrabi and baby bok choy. Red onion, garlic, and jalapeno are must-haves for Thai curries -- I would have added fresh ginger, too, but when I started cooking realized I was out of it. The fish sauce doesn't give the curry a fishy taste, it just adds umami. One of these days I will get around to making my own Thai chili paste. But I can't seem to find good-looking fresh lemongrass (or galangal) at the markets near me. Luckily, Thai Kitchen makes great red and green chili pastes.

Broiled Wild Salmon with Coconut Green Curry, Kohlrabi, and Baby Bok Choy

2 T sesame oil plus 2 teaspoons, separated (NOT toasted)
1 red onion, halved and cut into thin saute slices (sliced "with the grain," parallel to root)
1 large clove garlic, finely chopped
1 small to medium size kohlrabi, peeled and cut into batons (1/4" by 1/4" by 1-1/2" pieces; about 1/2 cup)
1 jalapeno, stem and seeds removed, cut lengthwise into julienne
1 baby bok choy, leaves and stems cut into bite-size pieces and rinsed well (about 2 cups)
1 can coconut milk
2-3 T green (or red) Thai chili paste, to taste
1/4 teaspoon fish sauce
2/3 to 3/4 pound wild Alaskan salmon fillet, cut crosswise into 3rds
Sea salt (medium-grained)
Freshly ground black pepper
1 scallion, thinly sliced
  • Heat 2T sesame oil in a medium saute pan.
  • Saute onion with a pinch of salt for about 5 minutes, until softened and starting to turn golden.
  • Add garlic and stir for 1 minute.
  • Add kohlrabi and jalapeno and saute 5 minutes, stirring occasionally.
  • Add bok choy to the pan and cook an additional 5 minutes, stirring occasionally.
  • Add coconut milk, then fill can 1/4 way with water and add that to the pan too. Stir in chili paste (to taste). Season with salt. Cover and simmer until vegetables are tender, about 10 minutes, stirring occasionally.
  • Preheat broiler. Sprinkle salmon with salt and black pepper, and drizzle with 2 teaspoons sesame oil. Broil skin-side down on a parchment-lined baking sheet for 5-8 minutes, to desired doneness. Transfer to a plate and let sit 5 minutes before serving. Remove skin before serving (if desired).
  • Serve salmon over curry and vegetables, garnished with scallions.

1 comment:

  1. Wow, this looks terrific. I love baby bok choy.