Add Some Curry To Flavor Delicious Copper River Salmon Steaks On The Grill

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website here. This week: Red curry grilled salmon steaks.

Red Curry Grilled Salmon Steaks

by Diane Wiese, F/V Martin Is

Serves 4-6

Ingredients 

• 4-6 Copper River Salmon steaks 
• 1-3 tbs red curry paste, to taste 
• 1 tbs fish sauce
• 2 tbs sugar
• 3 (13oz) cans coconut milk 
• 2 Cups chicken broth
• 2 red bell peppers cut into 1? pieces
• 1 large green or yellow zucchini chopped into half circle pieces
• 2 cups fresh Thai basil leaves
• 1 cup fresh chopped cilantro
• 1 jalapeño pepper, seeded and thinly sliced
• 3 tbs olive oil
• 2 cups jasmine rice, prepared as directed

Instructions

Grilled Salmon Steaks 

• Grease a well-cleaned grill thoroughly with non-stick cooking spray
• Grill fish for at least 3-5 minutes on each side or until flesh is opaque and separates easily with a fork
• Remove salmon from the grill and set aside

Coconut Curry Sauce 

• Prepare the jasmine rice and set aside
• In a non-stick frying pan over medium-high heat, combine red curry paste, fish sauce, sugar, stir thoroughly
• Add 1 can of the coconut milk, bring to a simmer and reduce to medium-low heat, stir often
• Consistency will be thicken after about 15 minutes.
• Add remaining coconut milk and stock, simmer 5 minutes
• Add bell pepper and zucchini, cook until slightly tender
• Remove from heat and add fresh herbs
• To serve, ladle sauce over plated rice, top with salmon and garnish with jalapeño and basil as desired 

DOWNLOAD THE RECIPE CARD HERE

For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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