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Slow roasted salmon with peanut curry

When it comes to seafood, common knowledge tells us to cook it hot and fast, so when I saw slow roasted Steelhead on the menu at the Painted Lady in Newberg Oregon, I was skeptical. I guess curiosity won over my skepticism because I ordered it. The dish as a whole was a disaster. There
Course Entree
Cuisine Southeast Asian
Level Intermediate
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Pescatarian

Ingredients

For roast

  • Salmon Trout Sockeye or Steelhead filets that are relatively uniform in thickness
  • brown sugar
  • salt

for sauce

  • 1 clove garlic pressed or minced
  • 1 teaspoon ginger minced
  • 1 teaspoon coriander seed ground
  • 1/2 teaspoon garam masala (or curry powder)
  • 1/4 teaspoon cumin ground
  • 1 tablespoon peanut butter unsweetened
  • 1/2 Cup coconut milk
  • 1 teaspoon fish sauce
  • 1/2 teaspoon brown sugar (omit if you're using sweetened peanut butter)

for slaw

  • 1 Cup sugar snap peas lightly
  • 1/4 Cup peanuts toasted roughly chopped
  • 1 tablespoon mint minced
  • 2 teaspoons rice vinegar
  • 1 teaspoon fish sauce

Instructions

  1. About 30 minutes before putting it in the oven sprinkle a large pinch of brown sugar and small pinch of salt on each salmon fillet and rub onto the flesh side, cover and let them come to room temperature. Preheat the oven to 200 degrees F.
  2. Place the salmon fillets on a roasting pan and put them in the oven. Depending on the thickness of your fillets, how cold they are and how accurate your oven temp is, the fish could take anywhere from 30 minutes to over an hour. You don't want to check it so often that you let all the heat out of the oven, but the best way to tell if it's done is to stick a fork in it and see if it flakes easily.
  3. To make the sauce heat a saucepan. Add the oil, garlic and ginger and fry until fragrant. Add the coriander seed, garam masala, cumin, and curry paste and mash together with the garlic and ginger until the spices give off a nice fragrance. Add the peanut butter and mash it all together into a smooth paste. Turn down the heat and add the coconut milk, whisking to combine into a smooth sauce. Heat until it just comes to a simmer but do not boil.
  4. For the slaw, wash and de-string the snap peas. Boil a large pot of well salted water. Drop the peas in the boiling water and lightly blanch (less than a minute). Drain and immediately rinse with cold water. Using a sharp knife slice the snap peas lengthwise into thin strips. Mince the mint and add it to the slaw along with the peanuts. When you're ready to serve it dress the slaw with the fish sauce and vinegar (if you do it too early the vinegar will discolor the peas and mint).
  5. When the salmon is done just plate each fillet and cover with the sauce. It goes nicely with some jasmine rice.