Coconut Curry Salmon

Jan 04, 2024 • Tom Jackson

Elevate your dinner with Coconut Curry Salmon, a fusion of succulent salmon fillets, Colonial Chile Oil, and Cattleman’s Grill Provisioner’s Blend Seasoning. Cooked to perfection on a Kamado Joe Konnected Joe grill, the dish features a tantalizing blend of red curry paste, garlic, and ginger in a coconut milk base with a kick of Yellow Bird Blue Agave Sriracha. Served over Rancho Gordo Wild Rice, each bite is a harmonious explosion of flavors. Experience culinary excellence with this easy-to-follow recipe, ideal for a gourmet home-cooked meal.

Coconut Curry Salmon

Tom Jackson

Rated 5.0 stars by 2 users

Cuisine

Indian

Servings

8

Prep Time

30 minutes

Cook Time

1 hour

Calories

594

Indulge in the exquisite flavors of Coconut Curry Salmon—succulent fillets, infused with Colonial Chile Oil and Cattleman’s Grill Provisioner’s Blend Seasoning. Grilled to perfection on a Kamado Joe Konnected Joe, the dish boasts a flavorful mix of red curry, garlic, and ginger in a coconut milk sauce with a hint of Yellow Bird Blue Agave Sriracha. Paired with Rancho Gordo Wild Rice, this recipe is your ticket to a gourmet dining experience at home.

Ingredients

1 lb salmon, cut into 4 fillets
Colonial Chile Oil, for binder
Cattleman’s Grill Provisioner’s Blend Seasoning
1 tbsp Colonial Chile Oil
1 shallot, thin sliced
1 tbsp red curry paste
1 tbsp garlic, grated on microplane
1 tbsp fresh ginger, grated on microplane
1 (14 oz) can coconut milk
4 tsp Yellow Bird Blue Agave Sriracha
2 tsp fish sauce

For the wild rice:

1/2 cup Rancho Gordo Wild Rice
1 shallot, thin sliced
1 1/2 cups low sodium veggie broth/stock
1/4 tsp Jacobsen Salt Co. Black Garlic Sea Salt
Zest of 1/2 lime
Cilantro, for garnish

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Directions

Fire up the Kamado Joe Konnected Joe to 450ºF, set up for direct grilling.
Start cooking the wild rice. Heat the Chile oil over medium-high heat. Cook the sliced shallot until browned at edges. Add wild rice, veggie stock, salt and zest. Cook covered with a lid until tender, about one hour.
Preheat a Lodge 12” Cast Iron Skillet inside the grill for about 5 minutes.
Turn the grill temperature setting down to 350ºF. Place the Chile oil in the hot skillet. Sear the salmon filets on both sides, just long enough to get a good crust on the surface. Remove the salmon from the skillet.
Add your sliced shallot to the skillet. Cook until tender, about 5-8 minutes. Add the garlic and ginger and curry paste. Cook for about one minute. Add coconut milk, sriracha and fish sauce. Whisk. Return the salmon to the skillet. Spoon the sauce over the top of the salmon. Cook until the salmon reaches 135ºF internal temperature, about 12 minutes (depending on the thickness of the filets). Remove the skillet from the grill.
Serve the salmon over the wild rice with an extra spoonful of sauce on top. Garnish with cilantro and a lime wedge.

Recipe Note

Other Recipes You Might Enjoy:

Thai Red Coconut Curry

Salmon Burnt Ends

Recipe Highlights and Insights:

Salmon is an excellent choice for curry for several reasons:

1. Versatile Flavor Profile:
Salmon has a mild, yet distinctive flavor that pairs well with a variety of spices and ingredients commonly found in curry recipes. Its richness complements the complex and aromatic nature of curry blends.

2. Textural Appeal:
Salmon's flaky texture adds a delightful element to curry, creating a satisfying mouthfeel. The firmness of the fish allows it to hold up well in the robust and flavorful curry sauces.

3. Health Benefits:
Salmon is rich in omega-3 fatty acids, which are known for their various health benefits, including heart health. Combining the nutritional benefits of salmon with the diverse and nutrient-rich ingredients in curry makes for a wholesome and nourishing meal.

4. Quick Cooking Time:
Salmon cooks relatively quickly, making it a convenient choice for curry dishes that often involve shorter cooking times compared to slow-cooked meats. This is especially advantageous for those looking to prepare a flavorful meal in a shorter amount of time.

5. Adaptability:
Salmon pairs well with a wide range of curry styles, from Thai coconut curries to Indian spiced varieties. Its adaptability allows for creative experimentation with different flavor profiles, offering a versatile canvas for culinary exploration.
In summary, the mild yet flavorful nature, pleasing texture, health benefits, quick cooking time, and adaptability of salmon make it an excellent and popular choice for inclusion in curry recipes.