COPPER RIVER SALMON IS IN. LET'S COOK SOME SALMON. ENJOY DAN

THAI SALMON CURRY by CHEF DAN:


Serves 3-4



INGREDIENTS:



1-2 pounds fresh salmon fillets

1 (19oz) can MAE PLOY coconut milk

1 tablespoon fresh ginger, minced

1 tablespoon brown sugar

2 tablespoon fish sauce

2 teaspoons red curry paste add (yellow paste it’s a little hotter)

2 tablespoon lime juice

A hand full fresh basil, chopped, maybe a little cilantro



DIRECTIONS:



1. Remove the skin from the fillets.

2. Cut the fish into bite size chunks. About 1 inch pieces.

3. In a wok over medium-high heat coconut milk, ginger, sugar, fish sauce, curry paste, and lime juice.

4. Blend with a whisk till smooth.

5. Bring coconut milk to a boil and add fish sauce.

6. Add fish.

7. Cook, turning fish gently to cook all sides, about5-7 minutes.

8. Sprinkle curry with chopped basil.

9. If you’re felling adventurous add some Thai chilies.

10. Serve with jasmine rice.



ENJOY DAN: hallelujah