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Salmon with Corn Coconut Curry Sauce

Posted By GKC On January 6, 2013 @ 1:58 am In Weekly Recipes | 3 Comments

Serves 8

Adapted from Bobby Flay. Full of amazing flavor and super gorgeous presentation.

Corn-Coconut Curry Sauce:
2 tablespoons canola oil
1 small Spanish onion, finely diced
1/2 small Granny Smith apple, cored and diced
3 heaping tablespoons Curry Powder, recipe follows
3 cups vegetable stock
2 cups unsweetened coconut milk
3 cups corn kernels, divided
Kosher salt and freshly ground black pepper

1 large skinless whole side of salmon fillet, preferably center cut (about 2 pounds)
Canola oil
Kosher salt and freshly ground black pepper
Handful fresh cilantro leaves, for serving
Handful fresh mint leaves, for serving
2 cups grape or cherry tomatoes

Preheat oven to 400 degrees. Line two baking sheets with aluminum foil. Spread corn on one sheet and cherry tomatoes on the other. Spray both with non-stick cooking spray. Roast tomatoes for 10 minutes and remove from oven and set aside. Roast corn for 5 minutes, remove from oven and set aside.

For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.

Add the coconut milk and 2 cups corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.

Preheat oven to 400 degrees. Place salmon on a large baking sheet. Sprinkle with kosher salt and pepper and drizzle with olive oil. Roast in the oven for 20 – 25 minutes.

Transfer the cooked fish to a large serving platter. Ladle over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomatoes and reserved corn.

Curry Powder:
3 tablespoons ancho chile powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon kosher salt

Combine all the spices in a small bowl.


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