Salmon Steaks with Red Curry Sauce
Chef Patricio Duffoo
Salmon is a versatile fish that allows you to create a multitude of flavorful dishes with it. The red curry sauce that accompanies the grilled salmon in this recipe is simple to make and can be made ahead of time to maximize your time. Once you put it together for the first time, you’ll see just how easy and fun it is to cook different cuisines with the help of our signature blends.
Just in time for the Fall and Winter seasons, this recipe has enough heat to warm you up just like your favorite Thai dish. The spicy, fragrant, creamy, and tangy sauce pairs well with the richness of the salmon and will transport you to the beaches of Thailand at any given moment.
The use of salmon steaks truly elevates the recipe, as the crosswise cut will provide you with all the different parts of the salmon, from the top loin to the belly with a little bit of that skin to get it crispy. I hope you enjoy it as much as I do!!
- 4 ea 6oz salmon steaks
2 tbsp Spice Tribe California Coast Sea Salt Flakes
2 tsp Spice Tribe Long-Tail Sunset Thai Blend
- 2 ea Shallots, thinly sliced
- 2 cups Mint leaves
- 2 cups Cilantro leaves
- 2 ea Persian cucumber, thinly sliced
- .5 cup Peanut, roasted and salted
- 1 ea Red Fresno Chili, thinly sliced
- 2 ea Lime, cut in half/wedges
- .5 cup Vegetable oil
- 4 tsp Ginger, freshly grated
- 8 ea Garlic, freshly grated
- 2 tbsp Spice Tribe Floral Lemongrass
- 4 tbsp Red Curry Paste (any store bought of your preference)
- 4 tbsp Fish sauce
- 8 tsp Oyster sauce
- 1.5 cups Coconut milk
Red Curry Sauce
Red Curry Sauce
- Heat up a medium size saucepan over medium-high heat. Add the vegetable oil, garlic, ginger, Floral Lemongrass and cook for 3 to 4 minutes until fragrant, stirring frequently to prevent burning .
- Add the Red Curry Paste and cook for another 3 minutes until fragrant, stir to combine well.
- Add the Coconut milk, Oyster sauce, Fish sauce and simmer for 4 to 5 minutes. This sauce can be made ahead of time and reheated before serving or set aside and kept hot if serving it right away.
- Combine sliced shallots, sliced cucumber, sliced red fresno, mint leaves, cilantro leaves, peanuts and set aside.
- Preheat the grill or grill pan to medium high heat and lightly oil the grate. Combine 2tbsp Spice Tribe California Coast Sea Salt Flakes, 2tsp Spice Tribe Long-Tail Sunset Thai Blend and season both sides of Salmon steaks with salt mixture.
- Place salmon on the grill and cook each side for 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, or 8 to 9 minutes for medium-well.
- Garnish with peanuts, mint, cilantro, shallots, chili, cucumber and lime. Serve immediately with steamed white rice or brown rice.