Try this Red Curry Salmon with Coconut Brown Rice recipe
- Carbohydrate 148.5346 g
- Cholesterol 0 mg
- Fat 53.2084666666667 g
- Fiber 6.34666684468587 g
- Protein 18.5652 g
- Saturated Fat 43.7484333333333 g
- Serving Size 1 1 recipe (768g)
- Sodium 51.0666666786876 mg
- Sugar 142.187933155314 g
- Trans Fat 3.28096666666667 g
- Calories 1121 calories
Step-by-step
- Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot.
- Over high heat, bring the mixture to a boil.
- As soon as it begins to boil, reduce the heat to a very low simmer.
- Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed.
- Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve.
- Just before serving, stir in the sliced scallions.
- Turn on the oven's broiler.
- Place a wire rack on top of a foil-lined baking sheet.
- Brush the wire rack with olive oil to prevent the salmon from sticking.
- Place the salmon filets about 3 inches apart on the wire rack.
- Sprinkle the salmon with salt and pepper.
- Put the salmon filets under the broiler for 4 minutes.
- Meanwhile, whisk together the red curry paste, light brown sugar, soy sauce, and olive oil.
- Remove the partially-cooked salmon filets from the oven and brush the red curry mixture evenly over the top of each.
- Return the filets to the broiler and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.
- Serve each salmon filet over about ¾ cup brown rice.
- Serve each with a quarter of lime for squeezing over the top.
The Fallacy of the Jar
Most home cooks assume that jarred curry paste behaves identically to freshly pounded aromatics, failing to account for the heat-processing that dulls volatile oils during commercial manufacturing. Fresh galangal, lemongrass, and shallots yield a punchy, aggressive brightness that oxidized preserves simply cannot replicate, which is why boosting a commercial paste with fresh lime zest bridges the gap between convenience and authenticity. When simmering whole grains, maintaining a strict 40-minute steam time at a low simmer prevents the starches from breaking down into a gluey paste while ensuring the coconut solids penetrate the endosperm fully.Direct Heat Dynamics
Broiling fish exposes proteins to intense radiant heat, requiring precise distance management to prevent scorching the exterior before the center reaches a safe 145 degrees Fahrenheit. Positioning the wire rack exactly three inches below the heating element allows fat to render without triggering smoke points, whereas placing the pan higher invites sudden flare-ups from dripping coconut components and olive oil. Brushing the glaze onto partially cooked fish halfway through prevents the sugars in the brown sugar and curry paste from burning prematurely.Adapting the Base
Dietary modifications in Southeast Asian cooking often rely on straightforward pantry swaps, such as substituting tamari for standard soy sauce to eliminate gluten without altering the salinity ratio. Swapping light coconut milk for rich coconut cream changes the fat profile drastically, demanding adjustments to the liquid measurements during the rice-cooking phase to maintain proper hydration levels across the board.
