Salmon w/Peanut Curry Sauce
This Salmon with Peanut Curry Sauce is a slow roasting technique so allow 30-60 minutes on low temperature.
- Sockeye Salmon or Steelhead Trout filets that are relatively uniform in thickness
- brown sugar
Peanut Curry Sauce
- 1 tsp oil
- 1 clove garlic pressed or minced
- 1 tsp ginger minced
- 1 tsp ground coriander seed
- 1/2 tsp garam masala (or curry powder)
- 1/4 tsp ground cumin
- 1 1/2 tsp Thai red curry paste
- 1 Tbs unsweetened peanut butter
- 1/2 C coconut milk
- 1 tsp fish sauce
- 1/2 tsp brown sugar (omit if you’re using sweetened peanut butter)
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.
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.
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.