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Green Curry Salmon with Black Rice

454 A Green Curry Salmon Black Rice.jpg
454 A Green Curry Salmon Black Rice.jpg

Green Curry Salmon with Black Rice

1.00

To salute my love for Indian food and salmon, I set out to make green curry salmon with black rice for a beautiful contrast when serving.  In consulting with my friend, a tremendously talented chef, we set out to create the ultimate combination. After one try, thank you very much, we were beyond pleased and I think you will be to! It’s a little spicy so cut back on the green curry paste if desired!

Yield: 4 servings

Oven: 425ºF

Preparation time: 10 minutes

Cook Time: 35 minutes (includes 30 minutes for rice)

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2 cups black rice – See kitchen note

4, boneless skinless salmon fillets, approximately 6-ounces each

kosher salt, to taste

freshly ground black pepper, to taste

1, 13.66-ounce can coconut milk

1 – 2 tablespoons green curry paste, depending on desired “heat”

juice from one half lime

1 teaspoon fish sauce

3 green onions, thinly sliced on a slight bias

Method:

To prepare the black rice:

1.   In a medium size saucepan over medium heat, cook black rice according to package directions, approximately 35 minutes. Note: My preferred ratio of water to rice is 2 parts water to 1 part black rice.

2.   Remove from heat but keep covered until ready to serve.

To prepare the salmon:

3.   Preheat oven to 425ºF.

4.   Line a baking sheet with foil and insert a wire rack on top. Alternatively, line a baking sheet with parchment paper or a silpat and set to the side.

5.   Place a medium size dry sauté pan over medium – high heat, allow to heat, approximately 2 minutes.

6.   Meanwhile, generously oil, salt and pepper both sides of each salmon fillet.

7.   Place salmon presentation side down in the hot pan and cook until a dark sear appears, approximately 3 1/2 minutes.

8.   Flip presentation side up and transfer to the prepared baking sheet. Place in preheated 425ºF oven. Allow to cook until desired doneness, approximately 2 – 3 minutes for medium–rare.

9.   Meanwhile, prepare the green curry sauce.

To prepare the green curry sauce:

10.   In the same sauté pan as the salmon, over medium heat, add coconut milk and whisk in the green curry paste until evenly incorporated and smooth, approximately 1 minute. Add lime juice and fish sauce, whisking until evenly combined. Adjust seasoning with additional curry paste, fish sauce or lime juice if desired. Remove from heat and set to the side.

11.   When the fish is ready, remove from oven, cover with foil and allow to rest for 5 minutes.

To serve:

12.  Divide rice in the middle of each serving bowl trying to create as much height as possible.  Spoon the curry sauce around the rice and lean the salmon fillet on the rice offering height.

13.  Garnish with thinly sliced green onions right before serving.

 

Kitchen Note: In place of black rice, consider using wild, white or brown noting that each offer different cooking times and water to rice ratios.