Red Curry Salmon with Peanuts
Store-bought red curry paste is a great helper. This recipe features it in two ways: first, in the marinade for the salmon, and second, in the sauce mixed with mayonnaise, lemon and peanuts. Served with oven-roasted red bell peppers and pickled cucumbers, this fish dish will bring colour to your weeknight dinners.
Ingredients
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) red curry paste (see note)
- 2 tbsp (30 ml) lemon juice
- 1 tbsp brown sugar
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (40 g) roasted peanuts, chopped, plus more for serving
- 2 red bell peppers, seeded and cut into thin wedges
- 1 salmon fillet, about 1 1/2 lb (675 g), with or without skin
- 1/2 English cucumber, thinly sliced
- 2 tbsp (30 ml) rice vinegar
- 2 tsp brown sugar
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- In a small pot, soften the shallots and garlic in 2 tbsp (30 ml) of the oil. Add the curry paste, 1 tbsp (15 ml) of the lemon juice and the brown sugar. Mix well. Remove from the heat.
- In a small bowl, combine 2 tbsp (30 ml) of the curry mixture with the remaining lemon juice, the mayonnaise and peanuts. Set aside until ready to serve.
- On a non-stick or parchment paper-lined baking sheet, toss the bell peppers with the remaining oil. Bake for 10 minutes. Remove from the oven. Place the salmon at the centre of the baking sheet. Season with salt and pepper. Spread the remaining curry mixture over the salmon. Bake for 15 minutes or until the fish is just pink at the centre and the bell peppers are tender.
Store-bought red curry paste is a great helper. This recipe features it in two ways: first, in the marinade for the salmon, and second, in the sauce mixed with mayonnaise, lemon and peanuts. Served with oven-roasted red bell peppers and pickled cucumbers, this fish dish will bring colour to your weeknight dinners.